Tortilla-Crusted Zucchini Fries with Spicy Red Pepper Dip

• 4 ounces, weight Hot And Spicy-style Peppers (Peppadew), Drained
• 4 ounces, weight Cream Cheese
• 2 Tablespoons Plain Greek Yogurt
• 2 whole Green Onions, Ends Trimmed, And Cut Into 2-inch Pieces
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 4 whole Zucchini (small), Ends Trimmed
• 1 whole Egg, Beaten
• 1- 1/2 cup Finely Crushed Yellow Corn Tortilla Chips
• Nonstick Cooking Spray

1. For the dip: Add all the ingredients into a food processor and blend until smooth.
2. Refrigerate until ready to serve.
3. For the zucchini fries: Preheat the oven to 375 F. Line 2 rimmed baking sheets with parchment paper.
4. Cut each zucchini in half, then cut each half into 4 spears.
5. Add the egg into a shallow bowl, and add the tortilla crumbs into another shallow bowl.
6. Dip the zucchini spears in the egg mixture and let the excess drip back into the bowl.
7. Roll in the tortilla crumbs, and use your fingers to gently pat the crumbs onto the zucchini to help them stick.
8. Place the spears on the baking sheets in a single layer.
9. Lightly spray the zucchini with the non-stick cooking spray.
10. Bake for 12-15 minutes or until the coating begins to turn golden.
11. Serve warm with the dip.

peppers, weight cream cheese, greek yogurt, green onions, salt, ground black pepper, zucchini, egg, tortilla chips, nonstick cooking spray

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tortilla-crusted-zucchini-fries-with-spicy-red-pepper-dip/ (may not work)