A and Z Dip
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!
Appetizer
Snack
70 mins
2 servings
No book associated
Ingredients
- 1 zucchini, peeled and finely chopped
- 1 teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1/4 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
- 1/2 teaspoon pico de gallo seasoning
Directions
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.
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 Information
calories: 584 kcal
carbohydrate Content: 29 g
cholesterol Content: 136 mg
fiber Content: 8 g
protein Content: 18 g
saturated Fat Content: 29 g
sodium Content: 2879 mg
sugar Content: 2 g
fat Content: 46 g
unsaturated Fat Content: 0 g
Included Books:
Egg Allergy Cookbook: 3 Manuscripts in 1 – 120+ Egg Allergy - friendly recipes including Side Dishes, Breakfast, and desserts for a delicious and tasty diet
Sussane Davis
Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More
Heather Pace
The Humble Farmgirl 12 Days of Christmas: Drinks and Desserts
Caitlin Drennan
The Complete Japanese Dessert Recipe Book: The Ultimate Guide to Delicious Japanese Desserts
Tyler Sweet