This garden fresh dip is cheesy and comforting and a great way to use your summer harvest of your fresh zucchini & corn
In a medium mixing bowl combine the Neufchatel cheese, ¼ cup Parmesan/Romano and 1 ½ cup Gruyere cheese
and set aside
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)
Add the zucchini, sage, oregano, salt, pepper, cayenne pepper and corn and sauté, stirring occasionally for another 6 minutes, turn off stove
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)
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