Shelly's Recipe

SQUASH DIP

Category: Dips - Hot

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.