Olive Zucchini Spread Recipe
Olive Zucchini Spread Recipe photo by Taste of Home

Olive Zucchini Spread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 48 servings

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

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.

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. Yield: 6 cups.
Originally published as Olive Zucchini Spread in Country Woman August/September 2008, p32

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.

Reviews for Olive Zucchini Spread

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 5, 2014

"I substitute 2 cans Cannelinii beans for the cream cheese. I pureed the beans in a food processor using a bit of the liquid from the veggie mixture and a splash of extra olive oil for richness . This variation made it this a non-dairy, gluten -free, vegan and delicious."

MY REVIEW
Reviewed Jul. 15, 2012

"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!"

MY REVIEW
Reviewed Aug. 25, 2011

"Fantastic! I love Garlic but if you are serving this to a large group of people 4 cloves may be a better amount."

MY REVIEW
Reviewed Aug. 15, 2011

"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!"

MY REVIEW
Reviewed Aug. 10, 2011

"This will make your taste buds perk up and try to figure out what kind of ingredients are in this spread."

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