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
Preparation:
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.Makes 3 1/2 cups of zucchini onion dip.
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