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Mexican Gray Squash Dip

Mexican Gray Squash is similar to a zucchini, but slightly sweeter. It makes a nutritious appetizer that is great for parties.Mexican Gray Squash Dip

Makes about 2 cups.


  • 1 Tbsp olive oil
  • 1/2 medium white onion, finely chopped
  • 1/4 c water
  • 2 medium Mexican squashes (Calabacitas), diced
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 jalapeno chile pepper, seeded and minced
  • 1/2 c queso fresco, crumbled


  1. In a large skillet on a medium low setting, heat the oil and saute the onion for about 4 minutes, or until soft. Add the water, diced Calabacitas, cumin, oregano, salt and pepper.
  2. Bring to a simmer, cover, and reduce heat. Cook about 15 minutes, or until soft and the liquid has evaporated.
  3. Remove from heat. Mash with a potato masher or fork. Just before serving, stir in the minced jalapeño chile pepper and crumbled queso fresco. Serve warm with tortilla chips**.

**To make fresh tortilla chips, heat 1/2 cup of canola oil to about 350 degrees F in a small pot over medium heat. Cut 10 corn tortillas into wedge shapes. Fry a few at a time until golden, turning in the oil with a slotted spoon. Remove and drain on paper toweling. Serve warm.

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