This dip, spread, sauce or dressing is so versatile and can be used in so many ways. It’s a mix of flavors – tangy from lime, creamy from avocado and a bit of heat from the jalapeno. No one needs to know just how fresh and healthy this Pepita dip actually is.
We love serving 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. Finish it off with a heavy sprinkle our Mexican crunchiness, San Miguel nut and spice mix.
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!
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
Instructions
Prepare all the ingredients as directed.
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.
Just before serving sprinkle with a garnish of San Miguel nut & spice mix.
Notes
This dip would also work well with Mumbai, Cairo, Umbria or Penang nut & spice mixes.
GREEN PEPITA DIP
This dip, spread, sauce or dressing is so versatile and can be used in so many ways. It’s a mix of flavors – tangy from lime, creamy from avocado and a bit of heat from the jalapeno. No one needs to know just how fresh and healthy this Pepita dip actually is.
We love serving 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. Finish it off with a heavy sprinkle our Mexican crunchiness, San Miguel nut and spice mix.
Margie Bruner
owner of Glory Kitchen
instagram
facebook
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!
Ingredients
Instructions
Notes
This dip would also work well with Mumbai, Cairo, Umbria or Penang nut & spice mixes.