Mexican Squash With Yogurt Dip Recipes

SUMMER SQUASH, TAHINI AND YOGURT DIP

Steps:

• Heat the olive oil over medium heat in a small skillet and add the summer squash. Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan. Season to taste with salt and pepper.
• Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a purée. Add the cooked squash and mash to a rough purée. In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth. Add the yogurt and mix together. Stir in the squash and garlic and combine well. Season to taste with salt and pepper. Transfer to a serving dish and allow to sit for 1 hour or more before serving. Serve at room temperature, garnished with a sprinkling of ground cumin.

TEXICAN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
• Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
• In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
• Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
• Bake in preheated oven for 30 minutes.

MEXICAN STYLE YOGURT DIP

Steps:

• In a small bowl combine yogurt and salsa.
• mix well.
• Spoon the yogurt mixture into a strainer lined with a coffee filter.
• Place a bowl under the strainer to catch the liquid (whey) that drains off.
• Cover and refrigerate 12 hours
• Discard liquid.
• Add cilantro.
• mix well.
• Add salt and pepper to taste.

MEXICAN SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
• Garnish with green onions just before serving.

MEXICAN DIP - USING GREEK YOGURT

Steps:

• Start by warming up the refried beans and salsa con queso in the microwave, then add the rest of the ingredients, stir.
• Enjoy.