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  • 12servings
  • 25minutes
  • 120calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, H
MineralsZinc, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup pumpkin seeds , toasted

  2. 1/4 cup water

  3. 1 tomato , seeded, chopped

  4. 1/4 cup cilantro

  5. 1 habanero chile , roasted, seeded and deveined

  6. 2 cloves garlic , roasted

  7. 2 Tbsp. GREY POUPON Dijon Mustard

  8. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  9. 1 jicama , cut into 1/2-inch-thick sticks

  10. 1 pkg. (8 oz.) sugar snap peas

Instructions Jump to Ingredients ↑

  1. USE pulsing action to process pumpkin seeds in food processor just until coarse meal forms. Add next 6 ingredients; process until thickened and well blended.

  2. SPOON half the pumpkin mixture into small serving bowl; cover with layers of sour cream and remaining pumpkin mixture.

  3. SERVE with vegetable dippers.

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