| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Italian |
Appetizers, Cheese, Dips, Vegetables |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
A Message from our Provider:
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