Now for squash with a twist...These are even better the next day, the longer they sit, the better they get. I also use the yogurt dip for baked artichokes.
Preheat oven to 400F. Line baking sheet with parchment paper or grease the baking sheet
Ingredients:
1.5 lbs of squash
1 egg
4 oz of grated cheese
3/4 c breadcrumbs
1/2 med onion
1 tsp of garlic salt
1 tsp of onion powder
Yogurt Dip
1/3 C plain Greek Yogurt
3-4 Tbsp of fresh
lemon juice
1/2 tsp of dried dill
½ tsp of garlic powder
salt & pepper to taste
• Grate the squash and add ½ tsp of salt for every 1.5 lbs of squash, mix well and set aside in a colander or cheesecloth
• I let this sit while I make the Dip and get everything else ready and measured. That being said, I like this much better with the onion cut up very fine, minced if you will.
•Squeeze the liquid out of the squash, discard the liquid
• combine tot ingredients in a bowl and mix. It should be like a thick paste. If it is too wet, add more breadcrumbs.
• Use a cookie dough spoon or your hands to make tots.
Using 1.5-2 Tbsp per tot.
• Cook at 400F for 25-30 minutes and broil the last bit
until the tops get crispy
• To make the dip, just mix the ingredients and taste
Notes:
For the Tots:
Don’t stress about squeezing the juice to make this take forever, just add breadcrumbs if it is too juicy until you have a paste.
After you take tots out of the oven, let them sit for several minutes to get solid. This also helps tots not tear apart.
Tots are great to make in big batches and freeze. I even like these reheated as leftovers in the air fryer or oven.
For the Dip:
I like a dip with a bit of flavor and a little tang. Minced fresh garlic & a drop of the juice if using garlic out of a jar help with a bolder flavor. Adding smoked chipotle or ranch seasoning, can add variety also
You can buy the small individual greek yogurts and
mix ingredients in that container to save a dish
and time.