Yellow Squash and Zucchini Dip

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READY IN: 35mins
YIELD: 6 cups
UNITS: US

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
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DIRECTIONS

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