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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, 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.

Submitted by Sara Jones, Tucson CSA