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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Olive Zucchini Spread Recipe

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This recipe for Olive Zucchini Spread is from Team Moffitt Live United Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
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:
Directions:
In a large bowl, combine the first 10 ingredients; beat until blended.
Transfer to a serving bowl; cover and chill for at least 4 hours or overnight. Serve with baguette slices.
Number Of Servings:
Number Of Servings:
6 cups

 

 

 

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