Avocado/Lemon Dill Dip

Naturally Gluten-Free Dips

AVOCADO/LEMON DILL DIP

INGREDIENTS

1 Cup Zucchini, peeled and chopped

½ Avocado

1 Tsp Lemon Zest

1 Tbls Lemon Juice

½ Tsp Honey

1 Tbls Olive Oil

1 Tsp Fresh Dill, Chopped

Pinch of Salt

INSTRUCTIONS

In a small pot over medium high heat, simmer zucchini in small amount of water for 5 minutes and then drain. Transfer to a blender, or tall bowl if using a stick blender, and add all the remaining ingredients. Blend until smooth and creamy, tip into a serving bowl and garnish with an extra bit of chopped dill if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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