Olive Zucchini Spread Recipe

By pattie_d

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 Crisco® Olive Oil
• 1 green onion, chopped
• 1 French bread baguette, sliced

Preparation

Step 1

Directions

In a large bowl, combine the first 11 ingredients; beat until blended.
Transfer to a serving bowl; cover and chill for at least 4 hours or overnight. Serve with baguette slices. Yield: 6 cups.