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Tangy Yellow Squash Dip
Submitted by: Sarah Inglis
A great, creamy appetizer made with healthy yellow squash--a great hot appetizer.
Ingredients
- 2 2/3 cups yellow squash, peeled and grated
- 1 cup white vinegar
- 1/2 teaspoon salt
- 1 cup chicken broth
- 2 Tablespoons butter
- 4 Tablespoons flour
- 1/4 teaspoon white pepper
- 2 cups milk, heated to boiling
- 2 Tablespoons fresh dill
- 1/2 teaspoon sugar (optional)
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Method
In a medium bowl, combine the squash, vinegar and salt. Cover with plastic wrap and refrigerate for 1 hour. Drain the squash and squeeze out any excess vinegar. In a large skillet, saute the squash with the chicken broth until the liquid is absorbed, over medium-high heat. Meanwhile, in a 4-quart saucepan, melt the butter over medium-high heat. Using a wire whisk add the flour and pepper, taking care not to let it brown. Remove from heat, whisk in milk and return to heat until it starts to bubble. Combine squash and milk mixture in the skillet used to cook the squash, and return to medium-high heat for 2-3 minutes or until squash mixture becomes creamy. Stir in the dill and sugar. Remove from heat and let stand about 5-10 minutes allowing it to thicken.
Notes: Serve with melba toast or crackers.
Number of Servings: 4-6
Submitted by: Sarah Inglis ( See all of Sarah Inglis Recipes )
