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Zesty italian zucchini dip

Yield: 8 Servings

Ingredients:

• 3 c Zucchini; Shredded
• 1 c Cream Cheese; Softened
• 2 tb Milk
• 2 ea 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

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