Pumpkin Seed Dip Food
PUMPKIN SEED DIP
A healthy party dip alternative from the website SuperFoodsRX. Pumpkin seeds are sooo good for you - In addition to a mega amount of zinc, they are also a very good source of iron, copper, protein, magnesium and monounsaturated fats, fight cholesterol and lower your risk for certain cancers. This spread maintains a nutty consistency, is slightly spicy and is great alongside fresh, raw veggies (carrots, celery or cauliflower). Remember that a little goes a long way! Be sure to use a good-quality light mayonnaise made with heart-healthy fats like grapeseed, canola, or soy oil.
Provided by kellymbrown
Categories Vegetable
Time 10m
Yield 7 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 172.7, Fat 13.2, SaturatedFat 2.1, Sodium 7.8, Carbohydrate 9.9, Fiber 3.3, Sugar 2.6, Protein 6.7
SIKIL PAK
Making this roasted tomato and pumpkin seed dip doesn't require fancy techniques-just fresh ingredients and a little time.
Provided by Gilberto Cetina
Yield Makes about 1½ cups
Number Of Ingredients 7
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.
SPICY TOASTED PUMPKIN SEED DIP
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
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
PUMPKIN DIP
An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!
Provided by SUE CASE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 9.4 g, Cholesterol 7.7 mg, Fat 2.5 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 53 mg, Sugar 8.2 g
PUMPKIN CRANBERRY DIP
This is the simplest dip you'll want on your serving table at every fall gathering! Stock these four ingredients in your kitchen and you can whip this dip up in mere minutes when visitors pop in. It's sweet, spicy, creamy autumn in your mouth. Serve immediately with ginger snaps and pita chips and garnish with mint sprigs.
Provided by cottonlily
Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip
Time 5m
Yield 20
Number Of Ingredients 3
Steps:
- Spoon cream cheese into a bowl. Add cranberry sauce; blend thoroughly with a large spoon. Dish into a dip bowl or platter and garnish with mint for color.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 7.7 g, Cholesterol 10.5 mg, Fat 4.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 72.4 mg, Sugar 2.7 g
PUMPKIN SEED OIL SPREAD/DIP (KüRBISKERNAUFSTRICH)
A nice way to use this tasty and aromatic dark oil. Use as spread on white or sourdough bread, toast or as a dip for crisps (potatoe chips), vegetables and bread sticks.
Provided by Eismeer
Categories Vegetable
Time 10m
Yield 12 , 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast pumpkin seeds in a non stick pan and set aside to cool.
- Mix cream cheese, minced garlic clove(s) and oil in a bowl. Stir. (The colour usually turns "Wasabi-green").
- Add cool, chopped pumpkin seeds. Reserve some for garnish. Stir.
- Salt and pepper to taste.
- Sprinkle with remaining pumpkin seeds.
Nutrition Facts : Calories 861, Fat 85.8, SaturatedFat 48.3, Cholesterol 275.5, Sodium 804.4, Carbohydrate 11.2, Fiber 0.1, Sugar 8.1, Protein 15
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- Preheat a small cast-iron skillet or griddle. Add the tomatoes, garlic cloves and habanero and roast over high heat, turning occasionally, until the vegetables are softened and charred in spots, about 12 minutes. Transfer to a plate; let cool.
- Meanwhile, in a large skillet, toast the pumpkin seeds over moderate heat, tossing, until lightly browned, 5 to 7 minutes. Transfer the pumpkin seeds to a food processor and let cool completely. Pulse the seeds until a coarse puree forms, then transfer to a medium bowl.
- Halve the habanero and remove the seeds. Peel the garlic and add it to the food processor along with the tomatoes, habanero and orange juice; puree until smooth. Stir the puree into the ground pumpkin seeds along with the onion, cilantro and cinnamon. Transfer the dip to a serving bowl, season with salt and serve with tortilla chips.
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