Easy Pepita Dip (and Spread)

Name: Easy Pepita Dip (and Spread)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 (approx. 2 cups)
Ingredients: 1 cup pepitas (pumpkinseeds); 1/2 onion; 1-2 jalapeños; 3 garlic cloves; 10-12 sprigs cilantro; handful of spinach (optional); juice of 2 limes; 2 tablespoons olive oil; pinch of cumin; freshly cracked black pepper; 1/2 teaspoon salt (plus more to taste); splash of water (plus more to combine)

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 (approx. 2 cups)
Calories
248 kcal
Course
Appetizer
Cuisine
Vegetarian

Easy Pepita Dip (and Spread)

Ximena Brandt

Report

Keep some pepitas on hand and you'll always be able to whip up this quick, satisfying spread. I like it best when it's fiery and loaded with lime flavor -- so good!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup pepitas (pumpkinseeds)
1/2 onion
1-2 jalapeños
3 garlic cloves
10-12 sprigs cilantro
handful of spinach (optional)
juice of 2 limes
2 tablespoons olive oil
pinch of cumin
freshly cracked black pepper
1/2 teaspoon salt (plus more to taste)
splash of water (plus more to combine)

Add to Shopping List

Instructions

Add 1 cup of pepitas to a dry skillet over mediumish heat. Let them roast until they are popping and turning golden brown, 4-6 minutes, stirring regularly.
Add the pepitas to a blender or food processor along with 1/2 teaspoon salt, freshly cracked black pepper, and a pinch of cumin. Combine well.
Lightly saute 1/2 onion and 1-2 jalapenos in some oil over medium heat until softened. I use 2 jalapenos but feel free to use less for a milder version. (You can chop roughly as all of this is going in the blender eventually.)
Add 3 cloves of minced garlic to the skillet and saute briefly alongside the onion and jalapeno, then toss it all in the blender with the pepita mixture. Add the remaining ingredients to the blender: 10-12 sprigs of cilantro, a handful of spinach (optional), the juice of 2 limes, 2 tablespoons olive oil, and a splash of water.
Combine well. You'll probably need to add a little more water to get it to combine. I like to keep it chunky, so I add as little water as possible, scraping down the sides and adding small splashes of water as needed.
Take a final taste for seasoning. I added another generous pinch to this batch (so that is close to 3/4 teaspoon total.)
Serve next to tortilla chips, or on your choice of veggies, bagels, etc.
Keep some lime close by as a final burst of acidity really brightens it up. Store leftovers in an airtight container in the fridge.

Notes

I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper portion of the stems that hold the leaves together.