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.

Roasted Eggplant Dip

calories: 100; protein: 2g; carbohydrates: 18g; fat: 35g; fiber: 7g


Makes about two cups of dip, so I'm calling 1/4 cup a serving

This is one of my favorite ways to eat eggplant. Even my kids will eat it like this.

2 large globe eggplant, trimmed
2+ cloves fresh garlic (up to 4 cloves...depends on strength of garlic and if you're going out or not)
Juice of 1 lemon
1 cup chopped fresh curly-leaf parsley
1/4 cup good extra-virgin olive oil (go Spanish or Greek)
Salt and pepper to taste

In a 350-degree oven, roast the eggplant for 45 minutes to an hour. You can also roast it over coals in the barbecue, for a smokier-tasting dip, which is pretty awesome! You're shooting for a nice, soft eggplant when it's done roasting. When done, remove the eggplant from the oven and let it cool enough so you can handle it. You can also put it in the refrigerator and to make the dip the next day if you like.

In the bowl of a food processor fitted with a cutting blade, quarter the eggplant, add the garlic and lemon juice and pulse until it's all well-blended. With the processor running, slowly add the olive oil to the eggplant until well-blended. Then add the parsley and pulse a few times until it's mixed in a little, for texture and fresh flavor. Season with salt and pepper, if you like.

You can use this as a dip with pita chips, but it's really nice for dipping other veggies in it, like carrots and celery. Also good in place of mayonnaise in a sandwich.