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ZESTY ITALIAN ZUCCHINI DIP

Category:    Appetizers, Cheese, Dips, Vegetables
Yield:8 servings
 
      3 c  Zucchini; Shredded                1/2 c  Yellow Onion
      1 c  Cream Cheese; Softened              2 tb Fresh Parsley; Minced, OR
      2 tb Milk                                2 ts Dried Parsley; Crushed
      2 ea Eggs; Large                       1/2 ts Salt
    1/4 c  Romano Cheese; Grated             1/2 ts Oregano; Dried
    1/4 c  Parmesan Cheese; Grated        
 
  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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