Olive Zucchini Spread - 2g Carbs, Trace Fiber
{Notice: I am sure the "18 garlic cloves, minced" is an error!
Use the amount best for your tastes! Take care, Gloria}
From: Country Woman August/September 2008, p32
"Zucchini tends to spread-across bread, crackers and veggies-when
this recipe is served at a reception, potluck or casual get-together.
It makes enough to satisfy a crowd." —GaleLynn Peterson, Long Beach,
California
This recipe is: Quick
Prep: 20 min plus chilling
Servings: 48
2 (8oz pkg) reduced-fat cream cheese
3 cups shredded zucchini
1 (7 1/2 oz jar) marinated artichoke hearts, drained and finely chopped
1/4 cup pimiento-stuffed olives, chopped
1 (4 1/4 oz can) chopped ripe olives
18 garlic cloves, minced
3 Tbsp chopped red onion
2 Tbsp minced fresh cilantro
2 Tbsp lime juice
2 Tbsp olive oil
1 green onion, chopped
1 French bread baguette, sliced
In a large bowl, combine the first 11 ingredients; beat until blended.
Transfer to a serving bowl; cover and chill for at least 4 hours or
overnight. Serve with baguette slices.
Yield: 6 cups
Servings: 48
Serving Size: 2 Tbsp
Nutrition per Serving: (calculated without baguette)
43 Calories, 4g Fat, 2g Saturated Fat, 7mg Cholesterol, 93 mg Sodium,
2g Carbs, Trace Fiber, 1g Protein
Diabetic Exchange: 1 fat
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