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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
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 2 tablespoons (calculated without baguette) equals 43 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 93 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.
Originally published as Olive Zucchini Spread in Country Woman August/September 2008, p32
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Reviewed on Jul. 15, 2012 by raceywlf
Made it a few times, always turned out great,I only used 1 pkg, of cheese & 1 cup zucchini, the rest the same, except 4 cloves of garlic.I even loved the leftovers, great on bread!
Made it a few times, always turned out great,
I only used 1 pkg, of cheese & 1 cup zucchini, the rest the same, except 4 cloves of garlic.
I even loved the leftovers, great on bread!
Reviewed on Aug. 25, 2011 by akaufmann
Fantastic! I love Garlic but if you are serving this to a large group of people 4 cloves may be a better amount.
Reviewed on Aug. 15, 2011 by dazzling
I like zuchinni almost any way but this is the best use I've found for it. Oh, my goodness! It is addictive! 8 cloves of garlic is pretty potent. Just right for us but anyone stepping in the room can smell it!
Reviewed on Aug. 10, 2011 by oneFitzy
This will make your taste buds perk up and try to figure out what kind of ingredients are in this spread.
Reviewed on Aug. 08, 2011 by PBaysore
I made the and the whole family loved it. I used three variations. I used 10 cloves of garlic. I used a high grade of Greek olive oil, I cut down on the cream cheese and added plain Greek yogurt. The yogurt gave it a little tartness and made it more spreadable. Next time I make it I am going to add some lemon juice and a little fresh chopped thyme to give it more of a Greek identity.
Reviewed on Aug. 08, 2011 by btaylor123
This was so good, and everyone loved it! I made half the recipe amount, using a smaller jar of artichoke hearts, and subbed parsley for the cilantro. Will definitely make this again!
Reviewed on Aug. 08, 2011 by charlottemama2
any suggestions on what i could substitute for the ripe olives? I'm not a fan of the black (love green, greek, etc) and my husband hates them! Could I sub greek olives for them?
Reviewed on Sep. 19, 2010 by dream builder
Everyone loved this wonderful appetizer; always looking for different ways to use zucchini from my garden!
Reviewed on Sep. 02, 2010 by KScales
We apologize for an error in this recipe. It should be 8 cloves of garlic (instead of 18). That may still seem high to some, but this makes 6 cups of spread. You can always start with less garlic if desired.This error will be corrected soon.Taste of Home Test Kitchen
We apologize for an error in this recipe. It should be 8 cloves of garlic (instead of 18). That may still seem high to some, but this makes 6 cups of spread. You can always start with less garlic if desired.
This error will be corrected soon.
Taste of Home Test Kitchen
Reviewed on Sep. 01, 2010 by Shantyboat
not real sure at this point
Reviewed on Sep. 01, 2010 by cheriwinkle
I love garlic, but I'm going to try 2 (1 per brick of cream cheese) to start with. The only way I could see 18 cloves is if you were roasting it-then it has a very mellow flavor.
Reviewed on Sep. 01, 2010 by barden47
My suggestion would be to just add garlic cloves individually until you like the taste. I want to try this and that's they way I am going to do it.
Reviewed on Sep. 01, 2010 by Mybenson
18 cloves of garlic would kill any conversation. I wonder if there was a typo and they only meant 1 clove.
Reviewed on Sep. 01, 2010 by carolmcdowell
I agree. Until someone addresses the 18 cloves of garlic, I'm not likely to try this recipe. Too bad, too, because I have a big crowd coming over for football this weekend!
Reviewed on Sep. 01, 2010 by tminner
Is 18 cloves of garlic accurate? Seems like an awful lot of garlic!
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