Artichoke and Zucchini Dip

Artichoke and Zucchini Dip


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.

Tina Brewster

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)

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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