Green Pepita Dip

This dip, spread, sauce or dressing is so versatile and can be used in so many ways.  The flavor is amazing – tang from the lime, creamy from the avocado and a bit of heat from the jalapeno.  No one needs to know how fresh and healthy it actually is.  We love it as a dip for tostada chips or a spread for sandwiches.  It is also great for breakfast – spread on toast and topped with scrambled eggs or a fried egg.  Keep a bowl in the refrigerator and discover the joy of this sauce.

Green Pepita Dip

Yield: about 3 cups

Serve as a dip with tostada chips, carrot sticks or celery sticks. Use as a spread for sandwiches or wraps. Thin with water or more olive oil and use as a base under fresh tomato slices, roasted vegetables or baked fish. Drizzle over a salad or spread on crostini. This spread, dip, or sauce is so delicious and versatile - the sky's the limit!


  • San Miguel nut & spice mix
  • ¾ cup pepitas (pumpkin seeds)
  • ½ can cannellini beans (white kidney beans), rinsed & drained
  • 1 large avocado, ripened
  • 2-3 jalapeños, fresh, ribs & seeds removed, then chopped
  • 1 cup cilantro, fresh
  • 2 shallots, chopped
  • 1 ½ limes, zest & juice
  • 1 teaspoon kosher salt
  • ½ cup extra virgin olive oil


  1. Prepare all the ingredients as directed.
  2. Mix everything together in a food processor and blend until fully processed but not completely pureed. It is nice to see bits of cilantro leaves, but no large chunks. At this point I taste and add more jalapeño if it needs more heat.
  3. Just before serving sprinkle with a garnish of San Miguel nut & spice mix.


This dip would also work well with Mumbai, Cairo, Umbria or Penang nut & spice mixes.