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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 (8 ounce) package cream cheese, softened
- ¼ cup sour cream
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2 tablespoons chopped black olives
- 1 teaspoon hot sauce
- salt and pepper to taste
- ½ teaspoon pico de gallo seasoning
Directions
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 584 | |
| % Daily Value * | |
| Total Fat46g | 59% |
| Saturated Fat29g | 143% |
| Cholesterol136mg | 45% |
| Sodium2879mg | 125% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber8g | 30% |
| Total Sugars2g | |
| Protein18g | |
| Vitamin C44mg | 220% |
| Calcium146mg | 11% |
| Iron2mg | 11% |
| Potassium436mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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