Serves:

12

Description:

A deliciously different dip that’s easy to make. Serve with florets of cauliflower, sliced capsicum and sugar snap peas.

Ingredients:

• 2 small zucchinis, trimmed and sliced
• 1 – 2 tbsp basil pesto
• 125 g light cream cheese.

Method:

1. Steam zucchinis until tender, about 10 minutes.
2. Allow to cool. Using blender or food processor, blend zucchini with the pesto and cream cheese.
3. Serve at once, or store in a covered container in the refrigerator for up to 3 days.

Recipe by: Vikki Leng

Website: vikkileng.com.au