2015 Kids Recipe Challenge winning recipe: Honourable mention!
Jake, from Thornhill, thinks this recipe is delicious. This vegetable dip is perfect to serve up with crunchy vegetables. Fill celery with this dip to serve as a fun boat idea for the kids. Whether you serve with whole grain crackers or pita crisps, this dip will be a great snack for the family.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 1 cup (250 mL)
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Serve the dip with your own fajita chips. Cut 8 small whole wheat flour tortillas into 6 wedges each. Place on large baking sheet and spray lightly with cooking spray. Sprinkle with 1/4 tsp (1 mL) salt and bake in preheated 350°F (180°C) oven for about 10 minutes or until golden and crisp.
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Put leftovers away within 2 hours or sooner if they are in a warm location.
Ingredients
|
| Zucchini |
1
|
| Garlic |
2 cloves |
| Extra virgin olive oil |
2 tsp (10 mL) |
| Dried oregano leaves |
¼ tsp (1 mL) each
|
| Salt |
¼ tsp (1 mL) each |
| Lemon juice |
½ tsp (2 mL)
|
| Worcestershire sauce |
¼ tsp (1 mL)
|
| Light cream cheese |
½ cup (125 mL)
|
| Plain yogurt |
3 tbsp (45 mL)
|
Directions
1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
2. Rinse zucchini and garlic under cool running water. Dice the zucchini and mince the garlic, then set aside.
3. In a nonstick skillet heat oil over medium high heat and cook zucchini, garlic, oregano and salt for about 5 minutes or until golden. Remove from heat. Stir in the lemon juice and Worcestershire sauce.
4. In a large bowl, mash together cream cheese and yogurt. Add the zucchini mixture and stir until well combined and creamy.
Nutrition Information per 2 Tbsp (30 mL):
Calories: 54 kcal
Protein: 2 g
Fat: 4 g
Carbohydrate: 3 g
Fibre: 0 g
Sodium: 143 mg
Last Update – April 5, 2024