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Olive Zucchini Spread

Total Time

Prep: 20 min. + chilling

Makes

6 cups

Zucchini tends to spread—across bread, crackers and veggies—when this recipe is served at a reception, potluck or casual get-together. It makes enough to satisfy a crowd. —GaleLynn Peterson, Long Beach, California

Ingredients

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 3 cups shredded zucchini
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and finely chopped
  • 1/4 cup pimiento-stuffed olives, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 8 garlic cloves, minced
  • 3 tablespoons chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 green onion, chopped
  • 1 French bread baguette, sliced

Directions

  1. In a large bowl, combine the first 11 ingredients; beat until blended.
  2. Transfer to a serving bowl; cover and chill for at least 4 hours or overnight. Serve with baguette slices.

Nutrition Facts

2 tablespoons: 43 calories, 4g fat (2g saturated fat), 7mg cholesterol, 93mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

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