This is a great all-purpose party dip. Also use as a garnish for tacos, chili, even borscht. Pan roasting the whole cumin seeds for a couple of minutes, until they’re fragrant, will add an extra dimension of flavor to the dip. Try other spices as well.
2 medium zucchini, coarsely grated
2 t salt
1 c sour cream
2 T finely chopped onion
1 T lime juice
1 t whole cumin seeds, toasted, optional; or 1/2 t ground cumin
pepper, to taste
paprika, to taste
1. Place grated zucchini and salt in a colander, mix well, and drain for 30 minutes.
2. Put the sour cream, onion, lime juice, and cumin in a large serving bowl. Stir until well combined. Season with pepper and paprika to taste.
3. Squeeze out as much moisture from the zucchini as you can, either with your hands or in a clean dish towel. Add the zucchini to the sour cream mixture. Stir until thoroughly combined.
4. Cover and refrigerate for at least two hours.