Friday, August 12, 2011

Zucchini Yogurt Dip

I just worked this recipe out today. Not very Paleo-diet with the yogurt, but I live in 2011 and I needs me some dip sometimes!

(Thanks to Sheri, Ramona, Alyce, Sharon, Eileen and Jill for being the brave tasters.)

This is a delicate-tasting dip, so you don't want to serve it with anything too powerful. Good for dipping veggies, but crackers or toast would be okay. I imagine it would be good on a baked potato too!

3 medium-sized zucchini, trimmed and shredded
2 Tbs. olive oil
2 cups plain Greek yogurt (I used the full-fat kind, but I supposed you could go with a lower fat, if you're into that)
1/4 cup chopped walnuts
1 tsp. dried Greek oregano
salt and pepper to taste

In a large skillet at medium-high heat, heat the oil. Add shredded zucchini and saute for a few minutes, just until soft and barely cooked through. Remove pan from heat and allow to cool.

In a large bowl, whisk the yogurt to soften. Fold in zucchini, then walnuts. Add oregano, then season with salt and pepper to taste. Chill until ready to serve.


  1. Hi Georgia. Diana from Fresh Edibles sent me over here for this recipe to put in our next newsletter! Sounds delicious. Glad to find another Blogger among our members :)

  2. Feel free to use any of the recipes here in the newsletter. I'm going to migrate all of her archived newsletter recipes to the new website I'm building for them.

    Converting people into vegetable eaters, one appetite at a time!