Recipe Sharing: Zucchini Walnut Dip

This recipe came from the Today Show Web site, and it's from "Mariel's Kitchen" by Mariel Hemingway. It is kind of tzatziki-ish, and very good. Great with a grilled chicken salad or with pita chips.

Zucchini Walnut Dip
Yield: 2 cups

Ingredients

• 2 medium zucchini, sliced
• 2 tablespoons olive oil
• 1/4 cup chopped red onion
• 1/2 cup plain organic yogurt or goat’s milk yogurt
• 1 tablespoon lemon juice
• 1 clove garlic
• 1/2 teaspoon paprika
• Sea salt
• 1/4 cup whole walnuts

Directions
1. Steam zucchini on the stove top for 7-8 minutes, or until cooked through.
2. Place oil, onion, yogurt, lemon juice, garlic, paprika, salt, and walnuts along with the zucchini in the work bowl of a food processor or blender and process until evenly ground but still a little chunky.

Dip can be served warm, at room temperature or chilled. Dip can be made up to three days before eaten if kept refrigerated in an airtight container.