Rating: 4 stars 4
24 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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!

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Recipe Summary

prep:
10 mins
additional:
1 hr
total:
1 hr 10 mins
Servings:
2
Yield:
2 cups
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

584 calories; protein 17.6g; carbohydrates 29.4g; fat 46.2g; cholesterol 135.8mg; sodium 2879.1mg. Full Nutrition
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