Zucchini and Onion Dip

Course : Dips
Serves: 14
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2 Tablespoons Margarine
2 Medium zucchini -- sliced
1 Medium onion -- sliced
1 Package Unflavored gelatin
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 teaspoon Dried dill weed
1 teaspoon Salt
1 dash Red pepper

Preparation / Directions:

In skillet, melt margarine and cook zucchini with onion, stirring occasionally until very tender; set aside. In blender, sprinkle gelatin over cold water; let stand 2 minutes. Add hot milk and process at low 2 minutes. 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.

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