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Fruits and Vegetables - Hot Squash Dip

  • 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

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.
Submitted By: Linda Bain
Bethel Springs
Midsouth Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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