Mexican Squash with Yogurt Dip

1. 1

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

2. 2

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

3. 3

   Strain and set aside.

4. 4

   For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute.

5. 5

   Season with salt and pepper, to taste.

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.