Zucchini Onion Dip
PREP TIME
10 minutes
COOK TIME
7 minutes
Ingredients
2 tablespoons margarine
2 medium zucchini, sliced
1 medium onion, sliced
1 envelope unflavored gelatin
1/4 cup cold water
1 cup skim milk, heated to boiling
3/4 cup light sour cream
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh dill or 1 teaspoon dried dillweed
1 teaspoon salt
Dash red pepper
2 medium zucchini, sliced
1 medium onion, sliced
1 envelope unflavored gelatin
1/4 cup cold water
1 cup skim milk, heated to boiling
3/4 cup light sour cream
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh dill or 1 teaspoon dried dillweed
1 teaspoon salt
Dash red pepper
Directions
In a skillet, melt margarine over medium heat; cook zucchini with onion, stirring occasionally, 7 minutes or until very tender; set aside. In blender, sprinkle unflavored gelatin over cold water; let stand 2 minutes. Add hot milk and blend at low speed until gelatin is completely dissolved, about 2 minutes. Add sour cream, cheese, dill, salt, pepper, then zucchini mixture. Blend on high speed until smooth, about a minute. Pour into bowl; chill for about 2 to 4 hours, or until set. Whisk until smooth, then serve with bread sticks, crackers, or assorted vegetables.
Looking for inspiration? Try these recipes:
Gnocchi with Mushrooms and Cipollini Onions
Braised Beef Short Ribs with Mushrooms and Pearl Onions
Southern Style Collard Greens
