Zesty Italian Zucchini Dip
8 ounces cream cheese, softened
2 tablespoons milk
2 large eggs
Romano cheese, grated
1/4 cup Parmesan cheese, grated
1/2 cup yellow onion
2 tablespoons fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon oregano, dried
Place the shredded zucchini in a colander, squeeze out any excess water and set
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° 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, Genoa