A creamy artichoke and zucchini dip that can be served with crackers, corn chips, or raw vegetables. Add more tabasco sauce to spice it up.
1 zucchini, peeled and finely chopped
1 teaspoon salt
250g cream cheese, softened
1/4 cup sour cream
440g artichoke hearts, drained and chopped
2 tablespoons chopped black olives
1 teaspoon tabasco sauce
1 pinch salt and pepper to taste
1/2 teaspooon chilli powder (or to taste)
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Directions Preparation:10min › Extra time:1hour chilling › Ready in:1hour10min
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.
In a medium bowl mix together the cream cheese and sour cream. Stir in the artichoke hearts, drained zucchini and black olives. Season with tabasco sauce, salt and pepper. Serve with crackers, raw vegetables or corn chips.