2 tablespoons margarine
2 medium zucchini, sliced
1 medium onion, sliced
1 envelope Knox Unflavored Gelatine
1/4 cup cold water
1 cup skim milk, heated to boiling
3/4 cup lite sour cream
1/3 cup grated Parmesan cheese
1 tablespoon snipped fresh dill*
1 teaspoon salt
Dash red pepper
In skillet, melt margarine and cook zucchini with onion, stirring occasionally, until very tender; set aside.
In blender, sprinkle gelatine over cold water; let stand 2 minutes. Add hot milk and process at low until dissolved. Add sour cream, cheese, dill, salt, and pepper, then zucchini mixture. Process at high until smooth. Pour into bowl. Chill until set. To serve, whisk smooth.
Makes 3-1/2 cups dip.
Suggested dippers: Use any of the following - toasted pita triangles, breadsticks, or assorted vegetables.
*Substitution: Use 1 teaspoon dried dill weed.