Mexican cuisine chef Rick Bayless of Chicago’s Frontera Grill knows about pumpkin. It’s a popular ingredient in Mexico. In addition to the flesh of the pumpkin, pumpkin seeds, called pepitas in Spanish, are used extensively in moles and other recipes.
For Halloween, Chef Bayless has given us his pumpkin seed dip, which he serves with crudités and Frontera tortilla chips.
Note that this is a savory dip, nothing like the sweet pumpkin purée dip popularly served with ginger snaps (of course, we like that version, too).
This dip should be enjoyed with a good beer or a glass of wine.
The recipe can be made up to two days in advance. Makes 2½ cups of dip.
1. CUT. Cut the vegetables and set them aside with the tortilla chips for serving.
2. BLEND. Put 1 cup (half) of the salsa, pumpkin seeds, and lime juice into a blender. Process them to a thick paste.
3. STIR. Scrape into a bowl. Stir in the remaining salsa and cilantro. Season with salt to taste.
4. PLATE. Serve with cut vegetables and/or tortilla chips.
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