Title: Zesty Italian Zucchini Dip
Categories: Appetizer Cheese Dip
Yield: 8 Servings
| 3 | c | Zucchini, Shredded |
| 1 | c | Cream Cheese, Softened |
| 2 | lg | Eggs |
| 1/4 | c | Romano Cheese, Grated |
| 1/4 | c | Parmesan Cheese, Grated |
| 1/2 | c | Yellow Onion |
| 1/2 | ts | Salt |
| 1/2 | ts | Oregano, Dried |
| 2 | tb | Milk |
| 2 | tb | Fresh Parsley, Minced, OR |
| 2 | ts | Dried Parsley, Crushed |
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 350øF
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