 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
|
Zucchini tends to spread 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 |
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.
|
|