If you’re looking for an extra something that combines a few of the best flavorful elements the fall season has to offer, then try this yellow squash and zucchini dip recipe!

Note: this recipe is a variation of one found in the cookbook Southern Living, 1989 Annual Recipes.

Ingredients:

• 4 chopped medium-sized yellow squash
• 4 chopped medium zucchinis
• 1 chopped large onion
• 2 tablespoons of melted butter or margarine
• 1 roll (about 6 ounces) of cubed garlic cheese
• 1 roll (about 6 ounces) of cubed jalapeno cheese
• 1 can (about 11 ounces) of undiluted cheddar cheese soup

Directions:

1. Sauté the yellow squash, zucchinis, and onion in butter until they’ve reached a crisp-tender consistency.
2. Add the garlic cheese, jalapeno cheese, and cheddar cheese soup one by one.
3. Stir all the ingredients together until they’re blended well and heated thoroughly.
4. Pour the completed dip into a heat-safe bowl.
5. Serve the dip warm with tortilla chips, crostini, or crackers (all plain-flavored).

Please note that all Fabulous Freelancer posts might contain affiliate links.