Here's a terrific way to use leftover pumpkin seeds from Halloween: Toast and grind them to make this spicy harvest-time dip.
What You Need
Original recipe yields 12 servings
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)
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Let's 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.
Substitute 2 roasted serrano chiles for the habanero chile.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.