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Substitute 2 roasted serrano chiles for the habanero chile.
This Mayan-inspired recipe is commonly known as "sikil pak" in Mexico.
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.
In addition to adding a touch of heat to this unique low-sodium dip, the habanero chili also contains vitamin C.
* 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.
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.