4 tablespoons butter or margarine, divided
1 package dry white wine
2 tablespoons dry onion soup mix
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 large onion, sliced into 1/2 inch slices
1 large red bell pepper, sliced into 1/4 inch slices
1 1/2 tablespoons olive oil
1 medium carrot, sliced
1 medium red bell pepper, sliced
1 medium sweet onion, sliced into 1/2 inch slices
1 medium green bell pepper, sliced into 1/4 inch slices
1 medium yellow bell pepper, sliced into 1/4 inch slices
1 medium cucumber, sliced
2 medium tomatoes, sliced
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, combine 1 tablespoon butter, 1 tablespoon wine, 1 tablespoon onion soup mix, salt and Worcestershire sauce. Mix thoroughly and bring to a boil, stirring frequently.
Bring to a boil, then cook 5 minutes, stirring constantly. Remove from heat, stir in garlic powder, oregano, basil, lemon pepper, lime zest, ¼ cup olive oil and ¼ cup water. Mix together with remaining 1 tablespoon butter, pour mixture into a medium bowl and toss gently with the Parmesan cheese.
Whisk the cream cheese mixture into the egg mixture until all ingredients are incorporated. Mix the cream cheese mixture into the milk mixture alternately with the olive oil. Cover and refrigerate until serving.