In an effort to create a diary free dip, I came up with this recipe. It also works wonderfully as a sauce on pasta, sandwich spread. The best part is that it is made of a vegetable!
1 Medium Zucchini
1 Table Spoon fresh squeezed Lemon juice
1 Table Spoon Olive Oil
1/4 Teaspoon Salt
1 Handful (just shy of a cup) Cilantro Leaves (the less stem the less potential for stem strings in the sauce)
Wash and cut the Zucchini into 1 inch or smaller rounds, place in blender. Add washed Cilantro leaves, Olive Oil, Lemon Juice and Salt. It may fill up the blender to about the 3 cup level. Blend on high for about 2 minutes or until smooth, and you will have about 1/2 cup of fresh raw dip. You can add more or less of these ingredients to suit your taste.
Yields: 1/2 cup fresh dip. You can simply multiply the ingredients to produce more.
Shelf Life: Keeps in the refrigerator for about 3 days or until it starts to turn from a bright green to yellow. Since it’s so easy to make, we usually eat it up within 2 days.
p.s. Shared on the Healthy Home Economist’s Monday Mania Recipe/Food Health fest from dozens of Bloggers!