Makes about 2 1/2 cups.

INGREDIENTS

  • 2 medium zucchini, trimmed, grated
  • 1/2 teaspoon salt
  • 1 cup plain yogurt
  • 3/4 cup sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/4 cup chopped fresh cilantro
  • 2 large garlic cloves, minced
  • 1 teaspoon ground cumin
  • generous pinch of cayenne pepper

  • assorted crudités

  • pita bread, cut into triangles

    DIRECTIONS

    Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.

    Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.)

    Transfer dip to serving bowl. Serve with crudités and pita bread.