Zesty italian zucchini dip
8 servings
Ingredients
| Quantity | 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 |
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 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