Creamy Zucchini-Cumin Dip

Yield

Yield: 2 Servings

Ingredients

  • 2 medium zucchinis, coarsely grated
  • 2 tsp salt
  • 1cup sour cream
  • 2 Tbsp finely chopped onion
  • 1 Tbsp freshly squeezed lime juice
  • 3/4 tsp ground cumin
  • Freshly ground black pepper, to taste
  • Paprika, to taste

Instructions

  1. Place the zucchini in a medium bowl; add the salt and mix well.  Transfer to a colander and set in the sink to drain for at least 15 minutes and up to 30 minutes.
  2. Meanwhile, put the sour cream, onion, lime juice and cumin in a large serving bowl; stir until well combined.
  3. Squeeze as much moisture as you can from the zucchini with your hands; add the zucchini to the sour cream mixture. Stir until thoroughly combined.  Season with pepper and paprika to taste.
  4. Cover and refrigerate for at least 2 hours. Serve cold or at room temperature.

Notes

This recipe was recommended to us by a longtime Madison CSA member.  This recipe was found in Farmer John’s Cookbook, written by John Peterson.

 

 

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

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