Sunday, July 25, 2010

Squash Dip

Squash Dip??? I must admit skepticism nearly prevented me from trying this recipe...especially for the family appetizer/beverage throwdown.

But happiness reigns...I'm pleased that I entered this appetizer in the throwdown! I did not win, that honor went to Courtney with a recipe I am sure she will share on her blog.

Squash Dip

About 8 average sized yellow summer squash, sliced
6-8 cups water (salted to taste)
1 medium Vidalia onion, chopped
1 pound Bob Evans spicy hot sausage
1 small can cream of mushroom soup
1 pound Mexican flavored processed cheese (Velveeta)

Flour Tortilla Chips
(recipe to follow in a later post)

In a large saucepan, bring water and salt to a boil. Add the onions & sliced squash and cook until tender (not mushy). Drain well.
Now brown the sausage and drain.

In a large bowl, combine the squash/onion mixture, sausage, mushroom soup and cheese. Stir until cheese melts.

Place the mixture in a 9 x 13 baking dish and bake at 375 degrees for 40-45 minutes.

Serve warm with tortilla chips.

This is a great way to use up some of your summer squash bounty...I never would have guessed that summer squash would ever appear as a hot dip in our household. We will certainly enjoy this from time to time during the summer months!

1 comment:

  1. It did sound a little out there, but boy was it delicious! I can't wait to have some for lunch:)