Olive Zucchini Spread Recipe

Olive Zucchini Spread Recipe photo by Taste of Home

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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

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Olive Zucchini Spread Recipe

Prep: 20 min. + chilling

Yield: 48 Servings

20 20

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

In a large bowl, combine the first 11 ingredients; beat until blended.
Transfer to a serving bowl; cover and chill for at least 4 hours or overnight. Serve with baguette slices. Yield: 6 cups.

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