Creamy Zucchini Dip

Ingredients

In this Western American adaptation of Borani kadoo, the traditional Afghan dish, we have made a few modifications to suit the target cuisine. Instead of using traditional Afghan spices like coriander and turmeric, we have incorporated Western American flavors by adding cumin and paprika. Additionally, we have adjusted the cooking technique by sautéing the zucchini instead of deep-frying it, resulting in a healthier and lighter version of the dish. We alse have the original recipe for Borani kadoo, so you can check it out.

• 2 medium zucchinis, sliced (500g) 2 medium zucchinis, sliced (500g)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 cup Greek yogurt (240ml) 1 cup Greek yogurt (240ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 2g
• Carbohydrates (total, sugars): 8g, 5g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a pan over medium heat.
2. 2.
   Add the sliced zucchinis and sauté until tender, about 5-7 minutes.
3. 3.
   Remove the zucchinis from the heat and let them cool.
4. 4.
   In a blender or food processor, combine the sautéed zucchinis, Greek yogurt, minced garlic, lemon juice, cumin, paprika, salt, and pepper.
5. 5.
   Blend until smooth and creamy.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving.
8. 8.
   Serve chilled with crackers or fresh vegetables.

Treat your ingredients with care...

• Zucchini — Make sure to slice the zucchinis evenly to ensure even cooking.
• Greek yogurt — Use full-fat Greek yogurt for a creamier and richer dip.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the dip.
• Garnish the dip with fresh herbs like mint or parsley for an extra burst of flavor.
• Serve the dip with warm pita bread for a heartier option.
• If you prefer a chunkier texture, pulse the zucchinis in the blender instead of blending them until smooth.
• This dip can be made ahead of time and stored in the refrigerator for up to 3 days.

Serving advice

Serve the Creamy Zucchini Dip chilled in a bowl, garnished with a drizzle of olive oil and a sprinkle of paprika. Accompany it with an assortment of fresh vegetables, such as carrot sticks, cucumber slices, and bell pepper strips, as well as a variety of crackers or toasted bread.

Presentation advice

To enhance the presentation, consider arranging the dip in a hollowed-out zucchini boat and garnishing it with a sprinkle of fresh herbs. Serve it on a platter with the accompanying vegetables and crackers arranged neatly around it.