6 Reviews

This recipe has easy to follow directions and is simple to assemble. The flavor of this is a wonderful blend of delicious flavors. The longer it is in the fridge the more pronounced the flavors become. PetRus, thank you for sharing this recipe!

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Junebug August 20, 2003

Carnivores shouldn't let the bright green color put them off, this is a super tasty and easy appetizer that is a sure to be a crowd pleaser. My only suggestion is that you double the batch so you can stash some away for after everyone goes home. I made mine with a very thick non-fat yogurt cheese in lieu of cream cheese. Served it with carrot chips and crackers, though pita, jicama chips, celery and a host of other things would work just as well. Thanks Pets.

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justcallmetoni June 29, 2005

This is a fantastic spread, and if you leave out the sugar it's also wonderful for those on a low carb diet. The zucchini in Israel is very pale, so I added a healthy dose of paprika for color. I had these with cheese crackers and was a very happy camper!

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Mirj August 29, 2003

I used the vinegar from sweet mixed pickles, and also added a mashed garlic clove. It was great.Muggy

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ladycarver July 11, 2007

This dip is very good. Added a squeeze of lemon juice and dried, ground green chiles to taste. substituted garlic chives and basil for the parsley and regular chives.

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llaury May 26, 2007

This is wonderful! I made a few subs such as splenda for the sugar and fat free cream cheese. And I used the tops of some green onions instead of the chives. This was really really tasty. It tasted decadent but was relatively healthy. Thanks for such a good one that I think will be eaten here over and over again!

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ladypit June 02, 2005
Zucchini Pate