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–+ servings
zucchini dip with sliced peppers
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Zucchini Dip

A light refreshing dip made with zucchinis (courgettes), coconut yoghurt and mint.
Course Side Dish
Cuisine American, Vegan, Western
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 63kcal
Author Bintu Hardy

Ingredients

  • 2 tbsp olive oil
  • 2 medium courgettes zucchinis sliced
  • 2 cloves garlic chopped
  • Salt
  • Ground black pepper
  • 25 mint leaves
  • Salt
  • 60 ml (1/4 cup) coconut yoghurt
  • 2-4 tsp lemon juice

Instructions

  • Heat frying pan with one tbsp of olive oil.
  • Add courgette and garlic to frying pan and season with salt and pepper.
  • Fry for about 10 mins till courgettes are soft and starting to brown, then remove from heat and let cool.
  • Then transfer mix to food processor adding in yoghurt and lemon juice and puree to desired consistency. Adjust seasoning.
  • Transfer to serving container and drizzle on some olive oil, garnish with mint leaves and enjoy.

Notes

You can easily add in extra yoghurt, olive oil or more lemon depending on your taste.
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Weight Watchers Points in Zucchini Dip

There is only 1 Freestyle point per serving of this dip.

Nutrition

Calories: 63kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 209mg | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 13.9mg | Calcium: 34mg | Iron: 0.5mg