A cold artichoke and zucchini dip that can be served with crackers, corn chips, or raw vegetables. Add more hot sauce or pico de gallo seasoning to spice it up!
Ingredients
- 1 zucchini , peeled and finely chopped
- 1 teaspoon salt
- 1 package cream cheese , 8 ounce
- 0.25 cups sour cream
- 1 can artichoke hearts , 14 ounce
- 2 tablespoons chopped black olives
- 1 teaspoon hot sauce
- salt and pepper to taste
- 0.5 teaspoons pico de gallo seasoning
Instructions
-
1
Place the zucchini in a colander, and sprinkle with salt. Place the colander over a bowl, and refrigerate for one hour to release the liquid from the zucchini.
-
2
In a medium bowl, mix together the cream cheese and sour cream. Stir in the artichoke hearts, drained zucchini, and black olives. Season with hot sauce, salt, pepper, and pico de gallo seasoning. Serve with crackers, raw vegetables, or corn chips.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Blueberry Zucchini Muffins
These moist zucchini blueberry muffins make for a tasty and colorful breakfast treat or on-the-go snack the whole family will enjoy.
Walnut Pesto
This walnut pesto sauce is a tasty alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!
Duchess Potato Casserole
Simple, elegant, and oh-so-delicious.