Recipe by sal
"Here's a great chilled summertime dip full of fresh zucchini and cheese! Serve with crackers or fresh vegetable dippers."
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shredded Cheddar cheese
shredded mozzarella cheese
1 1/2 cups
finely sliced red bell pepper
salt and pepper to taste
This was really good! Now, when it is complete it does not look like the prettiest dip but I spread it over some club crackers and it was great! I even forgot to add the salt and pepper and it was still good.
Tried it without the pecans. Overall good but when dipped with veggies mostly just tasted like red pepper. Not a really strong flavor.
Wasn't the best dip, but it was a great use for the garden veggies. I don't like red peppers so I used roasted red peppers, but only a couple. I will probably make again when we have an excess of zucchini but not go out of my way to make.
Great use of zucchini from the garden. My friends all loved it. I thought it was the best with vegetable dippers.
Very easy! I decided the recipe needed a kick and put in some crushed red peppers. Some things that I will do next time is cut the mayo by about 1/3 or let the zucchini drain because it was a bit soupy but otherwise everyone loved it!
Had to add few extras. Blended some cream cheese with the mayo. Shredded carrots, onions an of course minced garlic.
Delicious!!!!!! My husband love it!!!!! It's a keeper!!!
Used as chip dip, very good. Only change: used a different kind of pepper as I didn't have any red at the time.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Zucchini Dip
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 61
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