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