- 1 cup finely shredded zucchini
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/2 cup chopped walnuts
- 1 teaspoon lemon juice
- 3/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place zucchini in cheesecloth or a strainer; squeeze out excess moisture. In a bowl, combine zucchini with remaining ingredients; mix well. Cover and refrigerate at least 1 hour or overnight. Serve with crackers or raw vegetables. Yield: about 2 cups.
Originally published as Zucchini Spread in Bountiful Harvest Cookbook 1994, p25
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Reviewed Jul. 8, 2011
"Really good. I will use again"