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    You are in: Home / Recipes / Yellow Squash and Zucchini Dip Recipe
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    Yellow Squash and Zucchini Dip

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    ratherbeswimmin''s Note:

    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

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 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. 1
      Heat the butter in a saucepan; add in the first 3 ingredients; stir/saute until crisp-tender.
    2. 2
      Add in the remaining ingredients; stir until cheese is melted and mixture is well blended and heated through.
    3. 3
      I transfer dip to a crockpot and keep warm on low heat setting; stir occasionally.
    4. 4
      Serve with tortilla chips.

    Ratings & Reviews:

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    Nutritional Facts for Yellow Squash and Zucchini Dip

    Serving Size: 1 (2228 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 254.9
     
    Calories from Fat 154
    60%
    Total Fat 17.1 g
    26%
    Saturated Fat 10.6 g
    53%
    Cholesterol 47.3 mg
    15%
    Sodium 594.5 mg
    24%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.0 g
    24%
    Protein 12.5 g
    25%

    The following items or measurements are not included:

    garlic cheese rolls

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