Recipe

		Mexican Squash with Yogurt Dip
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 pound zucchini, seeded and cut lengthwise into wedges

1 green bell pepper, roughly chopped to yield 1 cup

1/2 avocado, pitted

1/4 teaspoon ground cumin

1 cup plain non-fat yogurt

Salt and freshly ground black pepper

In a food processor, blend the bell pepper, avocado, ground cumin and yogurt until smooth, about 1 minute. Season with salt and pepper, to taste. Transfer to a serving bowl and let stand for 10 minutes to thicken. Serve the dip with zucchini wedges.