Side Pannel
Zesty Italian Zucchini Dip
Zesty Italian Zucchini Dip
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Cheese, Dips, Appetizers
Ingredients List
- 3 c Zucchini; Shredded
- 1 c Cream Cheese; Softened
- 2 tb Milk
- 2 Eggs; Large
- 1/4 c Romano Cheese; Grated
- 1/4 c Parmesan Cheese; Grated
- 1/2 c Yellow Onion
- 2 tb Fresh Parsley; Minced, OR
- 2 ts Dried Parsley; Crushed
- 1/2 ts Salt
- 1/2 ts Oregano; Dried
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
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
Tweet