Italian Grilled Zucchini Dip

Italian Grilled Zucchini Dip
We received a beautiful basket of gourmet foods from my son that had a packet of Sun Dried Tomato Dip. It was interesting because it was just a small packet of seasonings. The package instructed us to add our own sun dried tomatoes and cream cheese. Since I didn’t have any sun dried tomatoes and company was coming, I improvised and created this recipe.		Total Time: 45 min Serves 4
Preheat oven to 350° F
4 ounces cream cheese ¼ cup sour cream 2 Tablespoons Miracle Whip or Duke’s Whipped Salad Dressing ¼ cup Asiago cheese ¼ cup Monterey jack cheese 1 medium Roma tomato 2 dashes hot pepper sauce Dash of paprika Dash of basil Dash of oregano Salt and pepper to taste Garlic salt to taste	Room temperature Mix all ingredients in a medium bowl. Set aside Shred Shred Chop into pieces, about ¼”
1 small zucchini 2 teaspoons fresh rosemary, (about 2”) 1 Tablespoon olive oil 1 Tablespoon fresh Parmesan cheese	Chop into pieces, about ¼” Chop, fine In small skillet, heat olive oil over medium heat Cook and stir until soft, about 3 minutes. Add to cream cheese mixture. Put into small lightly greased baking dish. Sprinkle over top of dip
	Bake 30 min or until bubbly and golden brown