Zucchini & Onion Dip
Let the kids choose what to dip!
Thanks to Amy Walsh, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
2 tablespoons margarine
2 medium zucchini, sliced
1 medium onion, sliced
1 package unflavored gelatin
1/4 cup cold water
1 cup skim milk, heated to boiling
3/4 cup lite sour cream
1/3 cup grated parmesan cheese
1 teaspoon dried dill weed
1 teaspoon salt
1 dash red pepper
In a skillet, melt margarine and cook zucchini with onion, stirring occasionally until very tender; set aside.
In a blender, sprinkle gelatin over cold water; let stand 2 minutes.
Add hot milk and process at low speed for 2 minutes.
Add sour cream, cheese, dill, salt and pepper, then zucchini mixture. Process at high until smooth. Pour into bowl. Chill until set.
To serve, whisk smooth.
From www.yankeeharvest.com