Zesty italian zucchini dip

Yield: 8 servings

Measure Ingredient
3 cups Zucchini; Shredded
1 cup Cream Cheese; Softened
2 eaches Eggs; Large
¼ cup Romano Cheese; Grated
¼ cup Parmesan Cheese; Grated
½ cup Yellow Onion
2 teaspoons Dried Parsley; Crushed
½ teaspoon Salt
½ teaspoon Oregano; Dried
2 tablespoons Milk
2 tablespoons Fresh Parsley; Minced, OR

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 1½-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

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