SPICY TOASTED PUMPKIN SEED DIP

Spicy Toasted Pumpkin Seed Dip image

Here's a terrific way to use leftover pumpkin seeds from Halloween: Toast and grind them to make this spicy harvest-time dip.

Provided by My Food and Family

Categories Home

Time 25m

Yield 12 servings

Number Of Ingredients 10

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Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g