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Appetizers

Spicy Toasted Pumpkin Seed Dip

Spicy Toasted Pumpkin Seed Dip recipe
photo by:kraft
We carved a few pumpkins for Halloween and didn't know what to do with all of the pumpkin seeds, so we made this roasted pumpkin seed dip (minus the spicy because of the ki...read more
posted by
adamsmith01
on 10/4/2012
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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