Yellow Squash and Zucchini Dip |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This was a popular dip with my circle of friends back when I was twenty-something. After it is made I keep it warm in a crockpot Ingredients:
4 medium yellow squash, chopped |
4 medium zucchini, chopped |
1 large onion, chopped |
2 tablespoons butter or 2 tablespoons margarine |
1 (6 ounce) package garlic cheese rolls, cubed |
1 (6 ounce) package jalapeno jack cheese, cubed |
1 (11 ounce) can cheddar cheese soup, undiluted |
Directions:
1. Heat the butter in a saucepan; add in the first 3 ingredients; stir/saute until crisp-tender.
2. Add in the remaining ingredients; stir until cheese is melted and mixture is well blended and heated through.
3. I transfer dip to a crockpot and keep warm on low heat setting; stir occasionally.
4. Serve with tortilla chips.
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