Artichoke Dip Appetizer

Artichoke Dip Appetizer is a wonderful dip that can be made a day or two ahead of time and kept covered in the refrigerator.
It works well with all kinds of chips, crackers and vegetables.
My mother always had to have this dip out at parties since it was her favorite appetizer.

Artichoke Appetizer Recipe

Ingredients:

• 1 - zucchini, peeled and finely chopped
• 1 - teaspoon salt
• 1 - 8 ounce package of cream cheese. (softened)
• 1/4 - cup sour cream
• 1 - 14 ounce can artichoke hearts, drained and chopped
• 2 - tablespoons chopped black olives. (You can usually find them already chopped in cans at the store.)
• 1 - teaspoon hot sauce
• 1/2 - teaspoon taco sauce
  salt and pepper to taste

Preparation:

1. Place the zucchini in a colander, and sprinkle with salt.
2. Place the colander over a bowl, and refrigerate for one hour to release the liquid from the zucchini. You should also take the cream cheese out of the fridge while the zucchini is draining so it will be soft enough to work with.
3. In a medium bowl, mix together the cream cheese and sour cream.
4. Stir in the artichoke hearts, drained zucchini, and black olives.
5. Season with hot sauce, salt, pepper and taco sauce.

Serve with crackers, raw vegetables, or corn chips.

Artichoke Appetizer Tip:

"Never eat more than you can lift." – Miss Piggy

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