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Ingredients
- 2 ts Dried Parsley, Crushed
- 2 tb Fresh Parsley, Minced, OR
- 2 tb Milk
- 1/2 ts Oregano, Dried
- 1/2 ts Salt
- 1/2 c Yellow Onion
- 1/4 c Parmesan Cheese, Grated
- 1/4 c Romano Cheese, Grated
- 2 lg Eggs
- 1 c Cream Cheese, Softened
- 3 c Zucchini, Shredded
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Directions
Menge: 8 Portionen
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°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
Weitere Informationen zur Kategorie Appetizers.
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