Artichoke and Zucchini Dip

    Recipe Picture:Artichoke and Zucchini Dip
    1

    Artichoke and Zucchini Dip

    (24)
    1hour10min


    24 people made this

    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.

    Ingredients
    Serves: 2 

    • 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)

    Directions
    Preparation:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour10min 

    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 tabasco sauce, salt and pepper. Serve with crackers, raw vegetables or corn chips.
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    Reviews and Ratings
    Global Ratings:
    (24)

    Reviews in English (20)

    by
    53

    THis was really yummy, cool and refreshing! I made a few changes though: I could not find pico de gallo seasoning so I used about 1/2 tsp of taco seasoning, added chopped green onions, Chopped water chestnuts, and 1/4 to 1/2 cup extra sour cream. Also I used marinated artichoke hearts for a little extra flavor. I served it with veggies and everyone loved it!  -  23 Aug 2003  (Review from Allrecipes USA and Canada)

    by
    37

    This recipe was so good, had a few girls over for a longaberger basket party and they loved it and everyone wanted the recipe, YUMMY  -  18 Aug 2003  (Review from Allrecipes USA and Canada)

    by
    31

    I wasn't sure id like this, but i have to say that this is going to be made often at my house for sure! I grated my zucchini, skin and all, instead of chopping it & after I sprinkled it w/ salt I wrapped the zucchini in a few paper towels and squeezed out all the liquid over the sink...its MUCH faster than waiting for the liquid to drip out on its own in the fridge! I did the same thing to the artichokes. I had some hot salsa seasoning on hand so I used that instead and I skipped the hot sauce because the seasoning I have is super spicey! I think I doubled the amount of olives, added a dash or two of garlic powder and I used mayo instead of sour cream (I was out) as well. This tasted good right after everything was mixed, I'm sure it will only get better as it sits and the flavors blend... thanks for sharing!  -  01 Jul 2010  (Review from Allrecipes USA and Canada)

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