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Ingredients

• 4 medium zucchini, sliced
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 bunch green onions, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 1 1/2 tablespoons fresh dill, chopped

Description

Not Sure Where I Got This Recipe. But It Is A Great Way To Use A Bounty Of Zucchini From The Garden And Great For A Hot Day! I Take It In A Thermos For Lunch At Work.

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