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Spread, Artichoke-Zucchini (D, KLP, TNT)
Source:; Rebecca Field Jager
Yield: 4 cups

1 14-ounce can artichoke hearts, drained and finely chopped
1 small zucchini, grated
8 ounces cream cheese
1 cup sour cream
1/4 cup Parmesan cheese, grated
1 green onion, finely chopped
1 tsp. lemon juice
1/4 tsp. cayenne

Combine all the ingredients in the slow cooker/crockpot.

Cook on low for 2 to 3 hours, and serve hot.

Poster's Notes:
Serve piping hot with thick slices of warm crusty bread.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A