Dipping into Summer

Tonight was a dinner of dips. The reason being that our CSA share came with summer squash, a vegetable we were not all that familiar with. The result was us looking at it and thinking.... that would be a cool looking bowl to serve dip in. So we made guacamole, and summer medley dip.  

Yes, the dip has bunny ears!

Summer Medley Dip

Step one: Collect summer squash, zucchini, and red pepper from the fridge, and garlic from the basket
Step two: Cut up two average sized summer squash into bite size chunks. Dice up the zucchini. Peel the garlic. Make red pepper slices. 
Step three: Place all the vegetables on a foil lined cooking sheet, sprinkle with olive oil, and place in a 375 degree oven for about 25 minutes, check until they are hot and properly "roasted"
Step four: Dump everything from the tray into a food processor with a dash of  pepper and a hefty pinch of cumin. Process it until it becomes a nice spreadable texture. 
Step five: Carve a whole in one of your larger summer squashes, and place the dip in it. Surround with mini pita and crackers for its consumption.