Chef Meg's Lemon Zucchini Dip - 3.7g Carbs, 1.3g Fiber, 1.1g Sugar
From: SparkPeople user CHEF_MEG
This dip is great for a midday snack alongside vegetables or whole-grain
crackers or as a cold sauce for sandwiches. This version is full of
vegetables and fresh herbs instead of beans.
2 small zucchini (about 2 cups)
2 Tbsp tahini
1/2 bunch parsley, leaves only, chopped (about 1/4 cup)
1 garlic clove, peeled
1 large lemon, zested and juiced (about 2 Tbsp juice)
1/4 tsp celery seed
1 Tbsp sun-dried tomato paste
1/4-1/2 cup water, depending on the thickness you desire
Place all ingredients into a food processor. Puree until smooth.
Cover and chill. Will keep for one week in refrigerator.
Makes: 8 one fourth cup servings
Servings: 8
Nutrition per Serving:
37.9 Calories, 2.4g Total Fat, 0.3g Saturated Fat, 0.9g Polyunsaturated Fat,
0.8g Monounsaturated Fat, 0mg Cholesterol, 43.8g Sodium, 142.5mg Potassium,
3.7g Total Carbs, 1.3g Dietary Fiber, 1.1g Sugars, 1.3g Protein
