zucchini dip

Ingredients for 4 servings:

• 500 g zucchini
• 2 tbsp olive oil
• 3 garlic cloves
• 1 small red bell pepper(s)
• 200 g sheep’s cheese
• 1 tsp lemon juice
• 1 tbsp herbs, e.g. dill
• salt and pepper
• Paprika powder

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Delicious for grilling or as a spread

Peel and dice the zucchini. If the zucchini is too thick, you can also remove the seeds. Sauté gently in 1 tablespoon of olive oil over low heat until slightly translucent, but do not over-brown. Puree the zucchini cubes with the chopped garlic and 1 tablespoon of olive oil. Dice the feta cheese and fold it into the cream. Now stir in the very finely diced bell peppers and the chopped herbs and season everything with lemon juice, salt, pepper, and paprika. Be careful with the salt, as the feta cheese can be quite salty. Now refrigerate the whole thing for at least half an hour. We serve this dip with a barbecue or simply with toasted flatbread. It also goes well with boiled potatoes or raw vegetables.