PUMPKIN SEED DIP | BETTER HOMES & GARDENS
Turn those tasty green pepitas into a spiced dip to serve with veggies, seafood, and more.
Provided by Sarah Brekke
Categories Recipes and Cooking
Total Time 20 minutes
Yield about 1-1/2 cups
Number Of Ingredients 10
Steps:
- In a 12-inch skillet toast pepitas over medium heat, stirring frequently, until seeds begin to pop and turn golden brown, 4 to 5 minutes. Transfer to a plate to cool. Reserve 2 Tbsp. seeds.
- Heat oil in same skillet over low. Add jalapeño pepper, garlic, and cumin; cook 1 to 2 minutes or until softened.
- Transfer jalapeño mixture to a food processor or blender; add toasted pepitas, 1/4 cup of the water, the lime juice, salt, and black pepper. Cover and process or blend until it is a thick puree, stopping and scraping sides as necessary. Add enough of the remaining 1/4 cup water until dip reaches desired consistency.
- Cover and chill. Just before serving, top with reserved pepitas. Serve with vegetable dippers and/or shrimp.
Nutrition Facts : Calories 128 calories, CarbohydrateContent 3 g, FatContent 12 g, ProteinContent 6 g, SaturatedFatContent 2 g, SodiumContent 196 mg
TOASTED PUMPKIN SEED DIP RECIPE - ALEX STUPAK | FOOD & WINE
Alex Stupak prepares this outstanding Yucatán-style dip (called sikil pak in Mayan) by pureeing pumpkin seeds (sikil) with roasted tomatoes (pak), garlic and chile. Typically served with tortilla chips, it also makes a healthy vegan accompaniment for vegetables. Slideshow: Great Vegan RecipesRecipe from Food & Wine America's Greatest New Cooks
Provided by Alex Stupak
Categories Dips
Total Time 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat a small cast-iron skillet or griddle. Add the tomatoes, garlic cloves and habanero and roast over high heat, turning occasionally, until the vegetables are softened and charred in spots, about 12 minutes. Transfer to a plate; let cool.
- Meanwhile, in a large skillet, toast the pumpkin seeds over moderate heat, tossing, until lightly browned, 5 to 7 minutes. Transfer the pumpkin seeds to a food processor and let cool completely. Pulse the seeds until a coarse puree forms, then transfer to a medium bowl.
- Halve the habanero and remove the seeds. Peel the garlic and add it to the food processor along with the tomatoes, habanero and orange juice; puree until smooth. Stir the puree into the ground pumpkin seeds along with the onion, cilantro and cinnamon. Transfer the dip to a serving bowl, season with salt and serve with tortilla chips.
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PUMPKIN SEED DIP | BETTER HOMES & GARDENS
Turn those tasty green pepitas into a spiced dip to serve with veggies, seafood, and more.
From bhg.com
Total Time 20 minutes
Category Recipes and Cooking
Calories 128 calories per serving
From bhg.com
Total Time 20 minutes
Category Recipes and Cooking
Calories 128 calories per serving
- Cover and chill. Just before serving, top with reserved pepitas. Serve with vegetable dippers and/or shrimp.
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PUMPKIN SEED DIP RECIPE - FOOD.COM
A healthy party dip alternative from the website SuperFoodsRX. Pumpkin seeds are sooo good for you - In addition to a mega amount of zinc, they are also a very good source of iron, copper, protein, magnesium and monounsaturated fats, fight cholesterol and lower your risk for certain cancers. This spread maintains a nutty consistency, is slightly spicy and is great alongside fresh, raw veggies (carrots, celery or cauliflower). Remember that a little goes a long way! Be sure to use a good-quality light mayonnaise made with heart-healthy fats like grapeseed, canola, or soy oil.
From food.com
Reviews 2.0
Total Time 10 minutes
Calories 172.7 per serving
From food.com
Reviews 2.0
Total Time 10 minutes
Calories 172.7 per serving
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Chef Kyle Rourke at Red Star Tavern in Portland, Ore., shares his recipe for Pumpkin Seed Dip, perfect for the fall months. The even better part is that it's vegan and filled with nutrients, using avocado as a substitute for sour cream. They serve the dip with housemade sesame crackers and pickled vegetables.
From thedailymeal.com
Reviews 4
Calories 885 calories per serving
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Reviews 4
Calories 885 calories per serving
- Pulse all in a blender or food processor until smooth, stir together in a bowl, and thin out with water to correct consistency. Serve with whole-grain crackers and pickled vegetables. Enjoy!
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If salsa verde and hummus had a child, it would remind us of this dip.
From delish.com
Total Time 15 minutes
Category vegan, Cinco de Mayo, appetizers
Cuisine Mexican
From delish.com
Total Time 15 minutes
Category vegan, Cinco de Mayo, appetizers
Cuisine Mexican
- In a medium skillet over medium-high heat, toast pepitas, stirring often, until lightly browned, 5 minutes; set aside 1 tablespoon for garnish. Transfer remaining pepitas to a food processor and process until finely ground, about 30 seconds. It should look like wet sand. In the same skillet over medium-high heat, add tomatillos, shallots, garlic, and jalapeño. Cook, turning as needed with tongs, until charred on all sides, about 5 minutes. Let cool slightly. To the food processor, add cilantro, lime zest and juice, and salt. Pulse about 20 times until cilantro is fully incorporated. Add vegetables and process until coarsely chopped, scraping down sides as needed. Taste and adjust seasoning with salt and more lime juice as you like. It should taste nutty, limey, and herby. Transfer to a bowl and garnish with reserved pepitas and cilantro leaves. Serve with crudités, tortillas and chips.
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PUMPKIN SEED DIP | RECIPE
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