Mexican Squash with Yogurt Dip

Name: Mexican Squash with Yogurt Dip
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, pitted; 454 grams (about 4) chayote squash, seeded and cut lengthwise into 8 wedges; 1 green bell pepper, roughly chopped to yield 1 cup; 0 teaspoons ground cumin; 59 milliliters low-fat mayonnaise; 177 milliliters plain non-fat yogurt; 1 teaspoons salt; 6 servings Salt and freshly ground black pepper; 1 liters water

Mexican Squash with Yogurt Dip is a gluten free and vegetarian recipe with 6 servings. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 85 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as an inexpensive side dish. This recipe is typical of Mexican cuisine. It can be enjoyed any time, but it is especially good for The Super Bowl. If you have avocado, chayote squash, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 28 minutes.

Instructions

Watch how to make this recipe.

In a medium saucepan, bring the water and salt to a boil over medium-high heat.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Add the squash and cook until tender, about 10 minutes. Strain and set aside.

Ingredients you will need

Squash

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.

Ingredients you will need

Salt And Pepper

Ground Cumin

Bell Pepper

Mayonnaise

Avocado

Yogurt

Dip

Equipment you will use

Food Processor

Transfer to a serving bowl and let stand for 10 minutes to thicken.

Equipment you will use

Bowl

Serve the dip with warm or room-temperature chayote squash.

Ingredients you will need

Chayote

Dip

Equipment

Sauce Pan

Food Processor

Bowl

Ingredients

Servings:

avocado, pitted 454grams

(about 4) chayote squash, seeded and cut lengthwise into 8 wedges 1

green bell pepper, roughly chopped to yield 1 cup 0teaspoons

ground cumin 59milliliters

low-fat mayonnaise 177milliliters

plain non-fat yogurt 1teaspoons

salt 6servings

Salt and freshly ground black pepper 1liters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.