Toasted Pepita Dip – Weekend Cookbook Challenge #21: Hallowe’en
October 20, 2007 at 12:58 pm | In Cooking, comfort food, cooking challenge, cuisine, ethnic, spicy, world | 5 Comments
Hallowe’en may conjure up thoughts of candies and cookies, but after doing three cooking challenges in a row involving sweets, I needed a break. Luckily the Weekend Cookbook Challenge #21, hosted by mlb of Je mange la ville blog this month, was pretty liberal in how we tie our recipe to Hallowe’en.
After flipping through countless pumpkin recipes, most involving breads or muffins, I finally found something interesting in The Whole Foods Market Cookbook: Toasted Pepita Dip. It had some of my favorite ingredients, namely, jalapeños, cilantro, cayenne, cumin and lime. A pleasant surprise with this recipe was how low in fat pepitas are compared to other seeds and nuts (eg: 1/3 cup: sunflower seeds: : 24 g. fat; almonds: 24 g. fat; cashews: 21 g. fat; pepitas: 4 g. fat. from Whole Foods Market website)
The results were a nice, spicy, crunchy and refreshing dip. A nice change from the usual cream cheese (though there is some sour cream here) and artichoke, crab or spinach dips. Another keeper. Thanks for the challenge MLB!
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Ohhhhhh…. that looks good and sounds healthy — always a great combination!
Thanks so much for joining in this month!
Comment by michelle — October 20, 2007 #
You’re welcome, Michelle. Thanks for hosting this challenge!
Cheers!
Comment by pixeltheatre — October 20, 2007 #
What an interesting sounding dip! I had no idea that pumpkin seeds were so much lower in fat, I’ll be keeping that in mind. Thanks for joining WCC this month, hope to see you again!
Comment by Sara — October 23, 2007 #
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