Saturday, August 21, 2010

Creamy Zucchini-Cumin Dip

4 small or 2 medium zucchini, coarsely grated
2 teaspoons salt
1 cup sour cream
2 tablespoons finely chopped onion
1 tablespoon freshly squeezed lime juice
1 teaspoon cumin seeds or ½ teaspoon ground cumin
Freshly ground black pepper

-Place the zucchini in a medium bowl; add the salt and mix well. Transfer to a colander and set in the sink to drain for at least 15 minutes, up to 30 minutes.
-Meanwhile, put the sour cream, onion, lime juice, and cumin in a large serving bowl; stir until well combined. Season with pepper and paprika to taste.
-Squeeze as much moisture as you can from the zucchini with your hands; add the zucchini to the sour cream mixture. Stir until thoroughly combined.
-Cover and refrigerate for 2 hours. Serve cold or at toom temperature.

From: Farmer John’s Cookbook

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