Squash Mint Dip

July 5, 2010

Squash Mint Dip

Sara Jones, Tucson CSA

Here is a really different way to use your summer squash. If
you can, cut the squash into long strips and grill for a smokier
depth. You can also use eggplant instead of squash.

1 large squash, diced
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon crushed dry mint
Red pepper flakes, to taste
½ to ¾ cup greek yogurt or labneh
Salt to taste
Chopped walnuts for garnish

In one tablespoon of oil, sauté squash, garlic and 1/2 of mint
over medium heat, stirring occasionally. Cook about 8
minutes, until squash is tender and slightly brown. Let cool.
In a food processor, combine squash mixture with yogurt or
labneh and a pinch of salt, pulse until well blended and mostly
smooth. Adjust salt to taste.

To serve, heat remaining tablespoon of oil over medium high heat.
When sizzling hot (test with a tiny drop of water that should sizzle away
immediately) remove from heat and add remaining mint and
red chile flakes and stir well. Put squash mixture into a
medium size bowl and pour oil mixture over the top. Sprinkle
with chopped walnuts and serve with pita or baguette for
dipping.

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