Photo of Summer Squash and Mushroom Kebabs with Spinach-Blue Cheese Dip by WW

Summer Squash and Mushroom Kebabs with Spinach-Blue Cheese Dip

SmartPoints® value per serving
Total Time
21 min
15 min
6 min
Sometimes presentation is everything: These kebabs are so colorful that they’ll fly off the serving platter. Just wait until everyone tastes the delectable dip.


Fresh spinach

2 cup(s), fresh, chopped (about 1 oz)

Fat free sour cream

½ cup(s)

Blue cheese

cup(s), crumbled

Black pepper


Uncooked zucchini

2 large, trimmed

Yellow summer squash

2 large, trimmed

Cremini mushroom(s)

16 small, cleaned and trimmed

Olive oil cooking spray

2 spray(s)

Table salt

¼ tsp

Black pepper

¼ tsp


  1. To prepare dip, place spinach in a small saucepan with 1 cup of water. Cook over high heat for 1 minute; drain well. Place spinach in a small serving bowl; stir in sour cream, blue cheese and 1/8 teaspoon of pepper. Set dip aside.
  2. Preheat grill to high. To prepare kabobs, cut each zucchini and squash in half lengthwise and then cut each half into eight 1/2-inch-thick slices. Arrange zucchini, yellow squash and mushrooms on eight 12-inch or sixteen 6-inch metal skewers using 2 pieces of each vegetable per 12-inch skewer or 1 piece of each vegetable per 6-inch skewer. Lightly coat skewers with cooking spray; season with salt and pepper. (If using wooden skewers, make sure to soak them in water for 30 minutes to prevent charring.)
  3. Grill kabobs until squash is tender and lightly browned, about 2 to 3 minutes per side. Serve kabobs with dip. Yields 1 large skewer or 2 small skewers, and about 2 tablespoons of dip per serving.


Long, thin Japanese eggplant is also excellent matched with blue cheese dip. Use the eggplant instead of the yellow squash following the same directions as above.