Total Time
Prep 15 mins
Cook 20 mins

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 Nutrition

  • 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


  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.