Marrow Dip

by Carol Evans

Servings:

INGREDIENTS

1-1/2 cups shredded zucchini
1 cup plain yogurt
2 tbsp. parmesan cheese
1 tsp. lemon juice
1/2 tsp. garlic, minced
1/2 tsp. crushed basil
1/4 tsp. salt

INSTRUCTIONS

Shred one and a half cups of marrow. Put marrow in strainer and remove all moisture. You should end up with one cup pressed marrow. Combine remaining ingredients. Add marrow. Cover and chill overnight. Serve with crudites or crackers.

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Tagged: dipsspreads, zucchinidip add tags

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