A and Z Dip

SUBMITTED BY: Tina Brewster PHOTO BY: Teresa

"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!"

PREP TIME	10 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

About scaling and conversions

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

READ REVIEWS (7)

DIRECTIONS

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 hot sauce, salt, pepper, and pico de gallo seasoning. Serve with crackers, raw vegetables, or corn chips.

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REVIEWS

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Reviewed on Jan. 25, 2004 by ANNIE628

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!

18 users found this review helpful

Reviewed on Jan. 25, 2004 by WHITEDVR

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

15 users found this review helpful

Reviewed on Jan. 25, 2004 by Dancing Shoes

This was a very nice recipe. I am not sure what pico de gallo seasoning is, but I just made up a small batch of pico de gallo and used that. It worked very well. I will definitely make this again!

11 users found this review helpful

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