Hot Squash Dip

Submitted By: Linda Bain

Ingredients

• 2 cups yellow squash, diced
• 11/2 cups zucchini, diced
• 1 cup purple onion, diced
• 3 medium jalapeño peppers, chopped
• 1 pound breakfast sausage, crumbled, browned, and drained
• 2 (8-ounce) cans medium or hot Rotel, drained
• 1 (12-ounce) box of Velveeta cheese, cut in pieces
• 1 (8-ounce) bag bacon bits

Instructions

In large saucepan, sauté vegetables. Cook until almost tender; drain. Place all ingredients in a large slow cooker; stir. Cook on medium heat; check and stir often. When cheese has melted, place setting on warm. Cook dip until it’s hot all the way through. Serve with your favorite chips.