Hopefully you like making this Spicy Hot Artichoke-Zucchini Dip—because once you bring it to a party, it will be the only dish people ask you to bring!
What You Need
Original recipe yields 22 servings
1-1/2 cups shredded zucchini
1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 clove garlic, minced
1 tsp. hot pepper sauce
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Let's Make It
Heat oven to 350ºF.
Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove excess liquid. Mix with remaining ingredients
Spoon into shallow dish sprayed with cooking spray.
Bake 20 to 25 min. or until hot and bubbly.
Serve with fresh vegetable dippers, such as thick bell pepper wedges, large mushroom caps and/or thick diagonally cut carrot slices.
This delicious dip can be mixed together ahead of time. Refrigerate up to 3 days. When ready to serve, bake in 350°F oven 25 to 30 min. or until lightly browned.
Substitute a 9-inch pie plate for the ovenproof dish.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
22 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.