Ingredients
2 packages (8 ounces each) reduced-fat cream cheese3 cups shredded zucchini1 jar (7-1/2 ounces) marinated artichoke hearts, drained and finely chopped1/4 cup pimiento-stuffed olives, chopped1 can (4-1/4 ounces) chopped ripe olives8 garlic cloves, minced3 tablespoons chopped red onion2 tablespoons minced fresh cilantro2 tablespoons lime juice2 tablespoons olive oil1 green onion, chopped1 French bread baguette, sliced
Preparation
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.
