Pumpkin Seed Dip Recipes

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.

Steps:

• Juice oranges and lemon; set aside.
• Finely mince shallot, garlic, and jalapeno in a food processor.
• Add pumpkin seeds and flaxseeds; process again.
• Add the rest of the ingredients and process until it reaches a fine spreading consistency.
• Add more orange juice if necessary to create a creamier texture.
• Place in a bowl, and garnish with paprika and a drizzle of olive oil.

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp (reserve the seeds for another use).
• Drizzle the inside of the pumpkin with 1 tablespoon of olive and sprinkle with a pinch of salt.
• Place the pumpkin on the baking sheet and bake for 20 minutes until slightly softened.
• While the pumpkin is baking, make the chili: Heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and sauté for 2 minutes, until translucent.
• Add the ground beef and cook until browned, 7-10 minutes.
• Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.
• Reduce the heat to low, add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated. Remove from the heat.
• Once the pumpkin is done baking, remove from the oven and turn the oven to broil.
• Carefully pour the chili cheese dip into the pumpkin. Sprinkle the remaining cup of Monterey Jack cheese on top, all the way to the edge of the pumpkin.
• Return to the oven and broil for 2-4 minutes, until the cheese is golden brown. Watch carefully to make sure it doesn't burn.
• Remove the pumpkin from the oven and let cool for 5 minutes. Using oven mitts or kitchen towels, carefully move the pumpkin to a serving platter.
• Top with chopped chives and serve with chips and crudités for dipping.
• Enjoy!

Steps:

• Preheat a comal (griddle or skillet) on medium heat. Spread the pumpkin seeds evenly, in one layer. Toast the seeds, flipping and stirring occasionally with a spatula. The seeds should be golden and crispy. Make sure they don't burn. Remove from heat and let cool.
• In the same comal, roast the tomatoes and chile habanero, still on medium heat until they are charred on the outside and soft to the touch. If the heat is too high, the tomatoes will not cook through. Let cool.
• Once cooled, place the toasted pumpkin seeds in the bowl of a molcajete (traditional Mexican volcanic stone mortar and pestle) and grind until very fine. Add the tomatoes and habanero pepper and break them down with the pestle. Once the tomatoes are crushed, using a circular grinding motion continue to work the mixture until smooth and emulsified. This entire step can also be done in a food processor.
• Mix in chopped cilantro, chives and salt to taste and serve directly in the molcajete with some crispy tortilla chips.