Appetizers

Spicy Toasted Pumpkin Seed Dip

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

cup pumpkin seeds, toasted

tomato, seeded, chopped

1/4

cup fresh cilantro

1/4

cup water

habanero chile, roasted, seeded and deveined

Tbsp. GREY POUPON Dijon Mustard

cloves garlic, roasted

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

jicama, peeled, cut into 1/2-inch-thick sticks

pkg. (8 oz.) sugar snap peas (about 3 cups)

Make It

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.

Kraft Kitchens Tips

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.