Antipasto Spread

Enjoy this Italian-style cheesy spread made with vegetables and served with assorted crackers.

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  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 8
  • servings 32
 

Ingredients

1
cup sliced fresh mushrooms
1
medium zucchini, shredded (1 cup)
1
medium carrot, shredded (3/4 cup)
2
tablespoons sliced green onions
1
(2 1/4-oz.) can sliced ripe olives, drained
1/3
cup purchased Italian salad dressing
2
(4 to 5-oz.) containers gourmet spreadable cheese with garlic and herbs
Assorted crackers

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine mushrooms, zucchini, carrot, onions, olives and dressing; mix well. Cover; refrigerate at least 2 hours or overnight.
  • 2 To serve, spread cheese on 10-inch serving plate. Drain vegetables; spoon onto cheese. Serve with assorted crackers.
  • 1 In medium bowl, combine mushrooms, zucchini, carrot, onions, olives and dressing; mix well. Cover; refrigerate at least 2 hours or overnight.
  • 2 To serve, spread cheese on 10-inch serving plate. Drain vegetables; spoon onto cheese. Serve with assorted crackers.

EXPERT TIPS

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Expert Tips

Zucchini does not need to be peeled if the skin is tender and unwaxed. Grating the skin into the vegetable mixture adds deep green flecks to the spread.

Look for spreadable cheese with garlic and herbs in the dairy case by cheese spreads.

This colorful appetizer also can be served with breadsticks.

This spread can be assembled on a serving plate up to 2 hours in advance. Cover it loosely and refrigerate until ready to serve.

Assemble two smaller serving plates so one can remain chilled while the other is served.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Tablespoons
Calories
45
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
90mg
90%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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