Mexican Style Yogurt Dip Recipes

MEXICAN SQUASH WITH YOGURT DIP

Steps:

• In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
• For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise 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 warm or room-temperature chayote squash.

MEXICAN STYLE YOGURT DIP

Steps:

• In a small bowl combine yogurt and salsa.
• mix well.
• Spoon the yogurt mixture into a strainer lined with a coffee filter.
• Place a bowl under the strainer to catch the liquid (whey) that drains off.
• Cover and refrigerate 12 hours
• Discard liquid.
• Add cilantro.
• mix well.
• Add salt and pepper to taste.

MEXICAN DIP - USING GREEK YOGURT

Steps:

• Start by warming up the refried beans and salsa con queso in the microwave, then add the rest of the ingredients, stir.
• Enjoy.

SLOW COOKER MEXICAN DIP

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions. , In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.