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Baked Zucchini, Corn & Pancetta Dip with Gruyere

This garden fresh dip is cheesy and comforting and a great way to use your summer harvest of your fresh zucchini & corn

Course Appetizer
Cuisine American
Keyword zucchini cheese dip
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 8 oz Neufchatel cheese softened or room temperature
  • 1/2 cup grated Parmesan/Romano cheese blend
  • 2 cups Gruyere cheese, shredded (reserve 1/2 cup for top)
  • 4 oz Pancetta, diced (I've found this already diced at the store)
  • 1/2 cup shallots, chopped
  • 1 tsp garlic, chopped
  • 2 cups zucchini, diced
  • 2 tbsp sage, minced
  • 1 tbsp oregano, minced
  • 1/4 tsp kosher salt
  • 1/2 tsp course black pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups corn, fresh or frozen thawed
  • 1/4 cup sun dried tomatoes packed in oil, drained & minced
  • 1 tbsp chopped chives for garnish
  • toasts, crackers or pita chips for dipping

Instructions



  1. In a medium mixing bowl combine the Neufchatel cheese, ¼ cup Parmesan/Romano and 1 ½ cup Gruyere cheese
    and set aside









  2. In a large frying pan over medium/high heat add the pancetta, shallot and garlic and sauté for 4 minutes (no need to drain grease, I found with only 4 oz. of pancetta there is hardly
    any that renders)







  3. Add the zucchini, sage, oregano, salt, pepper, cayenne pepper and corn and sauté, stirring occasionally for another 6 minutes, turn off stove





  4. Add this mixture to the cheese mixture along with the sun dried tomatoes and stir well until combined and pour into cooking sprayed 1 ½ quart casserole dish and place in the oven
    until golden brown and bubbly on top, 20 to 30 minutes (mine took 35 minutes because I made the dip the night before and put it in the oven cold)









  5. Serve warm with crackers, toasts or pita chips and makes a comforting dip at any party, makes 4 cups and is enough for 8 guests