Pepita-Roasted Tomatillo Dip

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
2%
Pepita-Roasted Tomatillo Dip
45 min.
6
276kcal

Suggestions


If you're looking to elevate your snacking game, this Pepita-Roasted Tomatillo Dip is the perfect blend of vibrant flavors and healthy ingredients. Whether you're hosting a gathering or just craving a delicious bite, this dip stands out for its rich, nutty flavor and zesty brightness. With tomatillos that have been lightly broiled to bring out their smoky essence, combined with the crunch of toasted pumpkin seeds, each spoonful offers a delightful experience that will leave your taste buds singing.

This recipe is not only enticing but also caters to a variety of dietary preferences, making it a fantastic choice for everyone at the table. It's vegetarian, vegan, gluten-free, and dairy-free, so you can feel good sharing it with friends and family, no matter their dietary restrictions. Whip it up in just 45 minutes, and you’ll have a crowd-pleasing dip that pairs perfectly with crispy tortilla chips, making it a fabulous appetizer for parties, lazy Sundays, or any occasion that calls for a delectable snack.

Get ready to impress your guests and enjoy a wholesome dip that showcases the vibrant flavors of fresh ingredients. Dive into this Pepita-Roasted Tomatillo Dip, and you may just discover your new favorite snack!

Ingredients

  • 0.5 cup lightly cilantro fresh packed
  • medium cloves garlic peeled
  • tablespoons juice of lemon 
  • 0.3 cup olive oil extra-virgin
  • 0.5 cup pumpkin seeds raw shelled (pepitas)
  • 0.5 teaspoon salt 
  •  tomatillos fresh ( 6 oz. total)
  • servings tortilla chips 

Equipment

  • food processor
  • bowl
  • frying pan
  • blender

Directions

  1. Put tomatillos in a small pan and broil 4 to 6 in. from heat, turning once, until skins are lightly charred, 5 to 8 minutes.
  2. In a small, heavy skillet over medium heat, toast pumpkin seeds until golden brown, 2 to 4 minutes.
  3. In a blender or food processor, whirl tomatillos, pumpkin seeds, garlic, lemon juice, olive oil, cilantro, and salt until combined but still slightly chunky.
  4. Scrape into a small bowl or gourd; add more salt to taste.
  5. Serve with chips.

Nutrition Facts

Calories276kcal
Protein5.42%
Fat64.84%
Carbs29.74%

Properties

Glycemic Index
12
Glycemic Load
0.12
Inflammation Score
-4
Nutrition Score
6.4543478592582%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
0.01mg
Luteolin
0.01mg
Myricetin
0.02mg
Quercetin
0.74mg

Nutrients percent of daily need

Calories:276.39kcal
13.82%
Fat:20.61g
31.71%
Saturated Fat:2.93g
18.32%
Carbohydrates:21.27g
7.09%
Net Carbohydrates:19.04g
6.93%
Sugar:1.11g
1.23%
Cholesterol:0mg
0%
Sodium:287.25mg
12.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.87g
7.75%
Vitamin E:2.94mg
19.59%
Vitamin K:19.33µg
18.41%
Magnesium:59.4mg
14.85%
Manganese:0.29mg
14.59%
Phosphorus:137.96mg
13.8%
Fiber:2.23g
8.91%
Iron:1.11mg
6.19%
Copper:0.12mg
5.96%
Zinc:0.86mg
5.74%
Vitamin C:4.7mg
5.69%
Potassium:155.93mg
4.46%
Vitamin B1:0.07mg
4.36%
Vitamin B3:0.84mg
4.21%
Vitamin B6:0.08mg
4.2%
Vitamin B5:0.42mg
4.17%
Calcium:36.57mg
3.66%
Selenium:1.98µg
2.83%
Folate:9.5µg
2.38%
Vitamin A:111.44IU
2.23%
Vitamin B2:0.04mg
2.22%
Source:My Recipes