Zucchini Onion Dip

Zucchini Onion Dip

Adapted from Food Network Magazine

A lighter version of the Food Network Magazine version.

Makes about 1 cup                                1 WW Blue point / 1/4 cup

Cooking spray

1/3 sweet onion, finely chopped

1/3 medium zucchini, finely chopped

8 tsp. (2 2/3 Tbsp.) reduced fat mayonnaise

1/2 cup fat free sour cream

4 tsp. chopped dill

4 tsp. chopped scallions

2/3 tsp. Champagne or white wine vinegar

1/4 tsp garlic powder

1/3 tsp onion powder

1/3 tsp Kosher salt

Kosher salt and White pepper to taste

Additional chopped dill for garnish 

1. In a small skillet coated with cooking spray, cook the onion until lightly browned and tender, about 10 minutes. Set aside to cool.
2. In a small food processor, puree the zucchini, mayonnaise, sour cream, dill, scallions, vinegar, garlic powder, onion powder, and 1/3 tsp salt.
3. Add the sautéed onions and pulse a few times to blend.
4. Season to taste with salt and white pepper.
5. Garnish with additional dill and refrigerate for at least 1 hour before serving.
6. Serve with crudité.

Enjoy!