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    You are in: Home / Recipes / Zucchini and Yogurt Dip (Koosa Ma' Zanjabeel) Recipe
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    Zucchini and Yogurt Dip (Koosa Ma' Zanjabeel)

    Average Rating:

    2 Total Reviews

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    • on November 14, 2007

      this is the third time I've made this dip and will be preparing it for our Christmas dinner appetizer - great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2007

      I liked this dip, and found the proportion of ingredients to be just right. I roasted the zucchini for an hour at about 375 degrees F, which I think might've been a little bit too long, or a little bit too hot - not sure which, but it turned out ok, just a little brown on the bottom. Next time I make it I might not bother peeling the zucchini, as a little color would be nice. I think I might puree the zuch in a blender or food processor, as the dip looked a little stringy, which might put some people off (not me though, I thought it looked and tasted yummy!) I added parsley to the dip as well as using it for a garnish, again, for color. Thanks Engrossed, for posting this recipe. I'll definitely make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Zucchini and Yogurt Dip (Koosa Ma' Zanjabeel)

    Serving Size: 1 (108 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 154.6
     
    Calories from Fat 99
    64%
    Total Fat 11.0 g
    17%
    Saturated Fat 2.2 g
    11%
    Cholesterol 5.3 mg
    1%
    Sodium 42.1 mg
    1%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 2.8 g
    11%
    Sugars 3.3 g
    13%
    Protein 6.0 g
    12%

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