Zucchini & onion dip
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| 2 | Medium zucchini,sliced | |
| 1 | Medium onion,sliced | |
| 1 | pack | Unflavored gelatin |
| ¼ | cup | Cold water |
| 1 | cup | Skim milk,heated to boiling |
| ¾ | cup | Lite sour cream |
| ⅓ | cup | Grated parmesan cheese |
| 1 | teaspoon | Dried dill weed |
| 1 | teaspoon | Salt |
| 1 | dash | Red pepper |
Directions
In skillet, melt margarine and cook zucchini with onion, stirring occasionally until very tender; set aside. In blender, sprinkle gelatin over cold water; let stand 2 minutes. Add hot milk and process at low 2 minutes. Add sour cream, cheese, dill, salt and pepper, then zucchini mixture. Process at high until smooth. Pour into bowl. Chill until set. To serve, whisk smooth.