- 5 cups water
- 1/2 teaspoon salt
- 1 pound (about 4) chayote squash, seeded and cut lengthwise into 8 wedges
- 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
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
Side note*** made this today with friends and was suprised how yummy and easy it was.
The Dip: it was mild and tasty. Would be a great spread for a sandwich or wrap (BLT would be awesome) you could also add some vinegar to make a simple salad dressing or you could mix it with beans for a simple snack, etc. It would mix in with salsa for a simple quacamole, be great drizzled on some asada tacos, or as a dip for some quesadillas.
The Chayote: it tastes a bit like zucchini only it is firm without all the seeds. I look forward to adding this to my veggie trays. I think it was pretty good raw too. Warning, the squash leaves a film on your fingers.. I used a little lemon juice and a towel and it came right off.