Easy Pepita Dip (and Spread)
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 (approx. 2 cups)
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Calories
248 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Easy Pepita Dip (and Spread)
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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!
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Ingredients
- 1 cup Pepitas pumpkin seeds
- 1/2 onion
- 1-2 jalapeños
- 3 garlic cloves
- 10-12 prigs cilantro
- handful of spinach optional
- juice of lime 2 limes
- 2 tablespoons olive oil
- pinch of cumin
- black pepper freshly cracked
- 1/2 teaspoon salt plus more to taste
- splash of water plus more to combine
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.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Nutrition Facts
Serving: 4(approx. 2 cups)
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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