Middle Eastern Warm Zucchini Dip Recipes

Steps:

• Peel zucchini skin off.
• Finely grate the zucchini using a mandolin.
• Heat some vegetable oil and add the onions to the hot oil.
• Once onions become translucent and golden in color, add zucchini.
• Let zucchini cook for about 10 minutes or until soft and tender and then add the Maggi cube and mint(rubbing dried mint between your hands to grind it down).
• Let cook for another 2-5 minutes or so, or until squash is done.
• Place in a bowl and enjoy with some pita bread.

Steps:

• Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.

Steps:

• Combine all the ingredients in a food processor. Process until the mixture is smooth ad creamy and no lumps remain, scraping down the sides of the bowl as needed. Serve immediately or cover and refrigerate until ready to use.