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Appetizers

Spicy Toasted Pumpkin Seed Dip

Spicy Toasted Pumpkin Seed Dip recipe
photo by:kraft
Here's a terrific way to use leftover pumpkin seeds from Halloween: Toast and grind them to make this spicy harvest-time dip.
time
prep:
25 min
total:
25 min
servings
total:
12 servings
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What You Need

1
cup  pumpkin seeds, toasted
1/4
cup  water
1
 tomato, seeded, chopped
1/4
cup  cilantro
1
 habanero chile, roasted, seeded and deveined
2
cloves  garlic, roasted
2
Tbsp.  GREY POUPON Dijon Mustard
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
 jicama, cut into 1/2-inch-thick sticks
1
pkg.   (8 oz.) sugar snap peas

Make It

USE pulsing action to process pumpkin seeds in food processor just until coarse meal forms. Add next 6 ingredients; process until thickened and well blended.

SPOON half the pumpkin mixture into small serving bowl; cover with layers of sour cream and remaining pumpkin mixture.

SERVE with vegetable dippers.

Kraft Kitchens Tips

Substitute
Substitute 2 roasted serranos for the habanero chile.
Food Facts
This is a Mayan-inspired recipe commonly know as "sikil pak" in Mexico.
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