Name: Sikil Pak (Mayan Pumpkin Seed Dip)
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 1 ½ cups
Ingredients: 1 cup raw pumpkin seeds (pepitas) 1 jalapeno pepper; seeds removed and finely chopped 3 garlic cloves; minced or ¾ teaspoon garlic powder ¼ teaspoon salt ¼ cup chopped cilantro 1 lime; zested and juiced ½ cup canned chopped tomatoes with juice (try fire-roasted) ¼ teaspoon black pepper

Enjoy this Mayan-inspired dip with fresh veggies or whole-grain chips.

Prep time: 10 minutes
Cook time: 15 minutes
Makes: 1 ½ cups
Nutrition Facts: View label

Ingredients

1 cup raw pumpkin seeds (pepitas)
1 jalapeno pepper, seeds removed and finely chopped
3 garlic cloves, minced or ¾ teaspoon garlic powder
¼ teaspoon salt
¼ cup chopped cilantro
1 lime, zested and juiced
½ cup canned chopped tomatoes with juice (try fire-roasted)
¼ teaspoon black pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh produce under running water before preparing.
In a large pan, toast the pumpkin seeds over medium heat for about 3 minutes, until lightly golden. Stir often to avoid burning the seeds. Pour toasted seeds into food processor or blender.
In the same large pan, mix the pepper, garlic and salt. Cook for about 5 minutes on medium heat until pepper is softened. Cool for 5 minutes, then add to the food processor.
Add cilantro, lime zest, lime juice, tomatoes and black pepper to the food processor.
Pulse or blend until mixture is smooth. Add more tomatoes and their juice if needed for a texture you like.
Transfer dip to a bowl. Refrigerate until serving.
Refrigerate leftovers within 2 hours.