INGREDIENTS
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18 cherry peppers
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1 large baking potato
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1 cup diced zucchini (about 2 small)
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2 garlic cloves, minced
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1 1/2 teaspoons olive oil
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1/4 cup dry white wine
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1/4 cup grated Parmesan cheese, divided
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1 (3-ounce) package cream cheese, softened
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2 tablespoons sour cream
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1/2 teaspoon salt