Zesty Italian Zucchini Dip Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Zucchini, Shredded
1 cup: Cream Cheese, Softened
2 tbsp: Milk,
2 each: Eggs, Large
1/4 cup: Romano Cheese, Grated
1/4 cup: Parmesan Cheese, Grated
1/2 cup: Yellow Onion,
2 tbsp: Fresh Parsley, Minced, OR
2 tsp: Dried Parsley, Crushed
1/2 tsp: Salt,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp