Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!newsfeed.stanford.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Sara Heuvelman Newsgroups: rec.food.recipes Subject: Zucchini Cilantro Dip Followup-To: rec.food.cooking Date: Wed, 17 Nov 1999 13:31:07 -0800 Organization: starnetusa.com> Lines: 27 Approved: phill@rt66.com Message-ID: <38331E9A.5817D1D1@starnetusa.com> Reply-To: sara75@starnetinc.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:37580 Zucchini Cilantro Dip 1 1/2 lbs. zucchini, coarsely shredded 1 8 oz. can garbanzo beans, rinsed and drained 1 cup packed cilantro leaves 1 garlic clove 3 Tbsp Seasoned Rice Vinegar w/Roasted Garlic (Nakano brand is my favorite!) 3 Tbsp olive oil 1 to 2 jalapeno peppers (optional) Line a large baking sheet with a clean dish towel; spread zucchini over towel. Sprinkle with 3/4 teaspoon salt; let stand 5 minutes. Roll zucchini in towel; squeeze out moisture. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth. Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds. Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges. It only takes about 15 minutes to make. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.