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Squash Mint Dip

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, put squash mixture into a serving dish. 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, stir quickly and pour oil over the top of squash dip. Sprinkle with chopped walnuts and serve with pita or baguette for dipping.

Submitted by Sara Jones, Tucson CSA