Name: Spicy Toasted Pumpkin Seed Dip
Prep time: 25 min
Total time: 25 min
Yield: 12 servings
Ingredients: 1 cup pumpkin seeds, toasted; 1 tomato, seeded, chopped; 1/4 cup fresh cilantro; 1/4 cup water; 1 habanero chile, roasted, seeded and deveined; 2 Tbsp. GREY POUPON Dijon Mustard; 2 cloves garlic, roasted; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1 jicama, peeled, cut into 1/2-inch-thick sticks; 1 pkg. (8 oz.) sugar snap peas (about 3 cups)

Make It

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Use pulsing action to process pumpkin seeds in food processor just until seeds resemble coarse crumbs. 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 seed mixture.
Serve with vegetables.

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Special Equipment Needed

TBA

Substitute

Substitute 2 roasted serrano chiles for the habanero chile.

Food Facts

This Mayan-inspired recipe is commonly known as "sikil pak" in Mexico.

How to Roast Garlic

Heat oven to 400°F. Remove any loose papery skins from 1 head of garlic, keeping head intact. Cut 1/4- to 1/2-inch-thick slice off top of garlic; discard. Place garlic in center of piece of foil in small pan; drizzle with 1 tsp. olive oil. Wrap in foil. Bake 30 to 45 min. or until softened and golden brown. Time will vary depending on size of garlic head; start checking for doneness after 30 min.

Servings

12 servings

Healthy Living

Good source of vitamin A or C
Generally Nutritious
Low sodium
Diabetes Center

Nutrition Bonus

In addition to adding a touch of heat to this unique low-sodium dip, the habanero chili also contains vitamin C.

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories	120

Total fat	8g
Saturated fat	2g
Cholesterol	5mg
Sodium	70mg
Carbohydrate	9g
Dietary fiber	4g
Sugars	2g
Protein	5g
% Daily Value
Vitamin A	15 %DV
Vitamin C	35 %DV
Calcium	4 %DV
Iron	10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by adamsmith01 from We carved a few pumpkins for Halloween and didn't know what to do with all of the pumpkin seeds, so... 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 kids). It was delicious with pita chips.

Date published: 2012-10-04