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Zesty Italian Zucchini Dip Recipe | |
Italian Dips | |
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Ingredients:
3 c Zucchini; Shredded 2 ea Eggs; Large 1/4 c Parmesan Cheese; Grated 2 ts Dried Parsley; Crushed 1/2 ts Oregano; Dried 2 tb Fresh Parsley; Minced, OR 1 c Cream Cheese; Softened 1/4 c Romano Cheese; Grated 1/2 c Yellow Onion 1/2 ts Salt 2 tb Milk
Directions:
Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage 8 servings
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