Zucchini-Cilantro Dip

• 2 medium zucchini, trimmed,grated
• 12 teaspoon salt
• 1 cup plain yogurt
• 34 cup sour cream
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 14 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• assorted crudites
• pita bread, cut into triangles

1. Place grated zucchini in colander and sprinkle with salt.
2. Let drain 30 minutes.
3. Rinse zucchini.
4. Drain well.
5. Using kitchen towel, squeeze as much water from zucchini as possible.
6. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended.
7. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper.
8. Season mixture to taste with salt and pepper.
9. Cover dip and refrigerate 2 hours to blend flavors.
10. Transfer dip to serving bowl.
11. Serve with crudites and pita bread.

zucchini, salt, plain yogurt, sour cream, olive oil, white wine vinegar, fresh cilantro, garlic, ground cumin, cayenne pepper, crudites, pita bread

Taken from www.food.com/recipe/zucchini-cilantro-dip-15267 (may not work)