MEXICAN SQUASH WITH YOGURT DIP

Mexican Squash with Yogurt Dip image

Provided by Marcela Valladolid

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 9

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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

Steps:

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.