Photo: Mexican Squash with Yogurt Dip Recipe
Ingredients
- 5 cups water
- 1/2 teaspoon salt
- 1 pound (about 4) chayote squash, seeded and cut lengthwise into 8 wedges
Yogurt Dip:
- 1 green bell pepper, roughly chopped to yield 1 cup
- 1/2 avocado, pitted
- 1/4 teaspoon ground cumin
- 3/4 cup plain non-fat yogurt
- 1/4 cup low-fat mayonnaise
- Salt and freshly ground black pepper
Directions
In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.
Transfer to a serving bowl and let stand for 10 minutes to thicken.
Serve the dip with warm or room-temperature chayote squash.
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By preeti.mummigat...
Belmont, CA
on March 11, 2013
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This is such a great idea!! and a nice change from the chips and dip routine. I used a tablespoon of cream cheese in place of mayo and did not have any avocado on hand so left that out as well and the dip was great! Mexican squash is a new vegetable for me and this is a great way to eat it! love it!
By mummaquiqui_6275452
eastpointe, MI
on February 25, 2012
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Made a double batch based on positive reviews. It was delicious! I added cilantro and a little chili for heat. Simple, fresh tasting and good with chayote and chips. Will make again and again and again...
By yc81
CA
on November 19, 2011
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delicious:
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