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

Olive Zucchini Spread Recipe

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


  • 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 tablespoon: 43 calories, 4g fat (2g saturated fat), 7mg cholesterol, 93mg sodium, 2g carbohydrate (1g sugars, trace fiber), 1g protein Diabetic Exchanges:1 fat


  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

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Reviewed Dec. 8, 2015

""Soo yummieee

i recently found one of best recipe site for all type of chicken recipes

Reviewed Aug. 25, 2015

"Left out olive oil. I loved this recipe, you dont know its zucchinni"

Reviewed Aug. 5, 2015

"After some tweaking, got to a crowd pleaser . Only 1 cr. cheese, 1.5 cups zucchini, 3 Large cloves garlic, & 3 minced jalepenos were added to the other recipe ingredients which I did not reduce. Best made day before for flavor development."

Reviewed Jul. 24, 2015

"It only says 8 cloves of garlic in this recipe, not 18, but I am going to use 4.and grate them finely. It sounds yummy!"

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."

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