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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 lbs yellow squash, boiled whole
1/3 cup butter
1/2 cup onions, chopped
4 oz cream cheese, softened
1 1/4 cups mild cheddar cheese, grated
1/3 cup Parmesan cheese, grated
1/2 cup sour cream
1/4 cup dry white wine
1 tsp salt
1 tsp sugar
1/2 tsp lemon pepper
1 egg, beaten
Drain squash well and slice in half lengthwise. Remove seeds with a tsp and puree in food processor until smooth. Chop squash coarsely with quick motions in food processor. Stir into seed mixture.
Melt margarine in a skillet and saute onions until tender. Drain and stir into squash mixture. Beat softened cream cheese in a mixture and blend in other cheeses. Mix in sour cream, wine and seasonings. Add squash mixture and combine well. Blend in beaten egg. Bake at 350 in greased 2-quart casserole for 30 minutes or until set. Serve warm with chips or crackers.
SQUASH DIP
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 lbs yellow squash, boiled whole
1/3 cup butter
1/2 cup onions, chopped
4 oz cream cheese, softened
1 1/4 cups mild cheddar cheese, grated
1/3 cup Parmesan cheese, grated
1/2 cup sour cream
1/4 cup dry white wine
1 tsp salt
1 tsp sugar
1/2 tsp lemon pepper
1 egg, beaten
Drain squash well and slice in half lengthwise. Remove seeds with a tsp and puree in food processor until smooth. Chop squash coarsely with quick motions in food processor. Stir into seed mixture.
Melt margarine in a skillet and saute onions until tender. Drain and stir into squash mixture. Beat softened cream cheese in a mixture and blend in other cheeses. Mix in sour cream, wine and seasonings. Add squash mixture and combine well. Blend in beaten egg. Bake at 350 in greased 2-quart casserole for 30 minutes or until set. Serve warm with chips or crackers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.