A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Zesty Italian Zucchini Dip
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- #10967
A creamy, cheesy, veggie-packed baked dip. Serve with pita wedges, carrot sticks, or sturdy chips.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 cups shredded zucchini
8 ounces cream cheese, softened
2 tablespoons milk
2 large eggs
1/4 cup shredded Romano cheese
1/4 cup shredded Parmesan cheese
1/2 cup yellow onion
2 tablespoons fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
directions
Preheat the oven to 350 degrees F. Grease a 1 1/2 quart casserole dish.
Place the shredded zucchini in a colander, squeeze out any excess water and set aside.
Place the cream cheese in a mixer bowl. Beat with a mixer on medium speed until smooth. Add milk and eggs and blend until combined.
Add the cheeses, onion, parsley, salt, oregano, and drained zucchini and mix well with a spoon.
Place in the prepared casserole. Bake at 350 degrees F for 20 minutes or until bubbly in the middle. Serve in the casserole or place in a chafing dish. Serve hot with toasted Italian bread slices or sturdy chips.
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
Can you freeze this? Thanks....
I don't recommend it as it may become watery.