Today is the first official day of fall!
Fall is such a good time to be a food lover, and I don’t mean only the pumpkin and apple treats that are all over. Autumn weekend also mean football games, and regardless of if you’re a fan or not, tailgating and watching football is the perfect time for really good food. I’ve teamed up with 18 of my food blogger friends for another round up of delicious game-day eats, and the line-up sounds so good. Potato pancakes with horseradish cream? Pepperoni Bread? Chorizo stuffed dates with bacon? Apple pie twists??? Sign me up!
We did some similar collaborations last year: see my recipes for loaded Greek potato skins, raspberry chipotle black bean dip, and puff pastry pizza bites – and tons of other great ideas from blogger friends.
When I was brainstorming what to make for this collaboration, I kept thinking back to the creamy pepita-based dip I’ve tried and see on the menus at several local Cleveland restaurants. As soon as I tried peptia dip for the first time I knew I had to make my own. Today I’m sharing my version of Sikil Pak, a Mayan dip made from pepitas, raw pumpkin seeds, that is traditional to the Yucutan peninsula. There are all sorts of variations out there on the internet, some with tomatoes, some spicy, but I really wanted the pepitas to shine for this version.
When I was researching recipes and playing with my own variations, I tried the dip with both raw and toasted pepitas. After much experimentation, I decided that I really liked the pepitas lightly toasted for the dip – just in between raw and toasted. After toasting, the pepitas go into the food processor, with lime juice and zest, fresh cilantro, garlic, and roasted green chiles. A little bit of blending and those pepitas turn into a creamy dip that is packed with a bite of citrus.
Honestly, this pepita dip/spread goes with EVERYTHING. So much so, that does need to be in all caps. It’s great as a dip with veggies, chips, or my personal favorite – plantain chips. It also works great as a spread, try it on roasted salmon, chicken, in place of pesto on a pizza – all ways I’ve been loving it lately. This dip/spread is so good, I’ve been adding a bit into my salad dressing to add to my salad.
Make a big batch of creamy pepita dip/spread and serve it for your next tailgate or party, and be sure to make enough to use all week long!
I would love to hear what you think of this recipe! Drop a comment below or on social media: TheMexitalianBlog on Facebook and The_Mexitalian on Instagram. Use #mexitalianrecipes
- ½ c pepitas
- 1 c fresh cilantro, leaves and stems
- 4 oz. can fire roasted green chiles
- 1 clove garlic
- 1 T lime zest
- 3 T lime juice
- 2 T extra virgin oil oil or avocado oil
- ½ t salt
- Add the pepitas to a medium skillet and heat to medium heat, toasting lightly for 5-6 minutes. The pepitas should be only slightly toasted. Allow to cool slightly.
- Add the pepitas and remaining ingredients to a food processor, blend until smooth and creamy.
- Serve with chips, plantains, vegetables, or spread on a sandwich, pizza, salmon, etc.
See all the amazing recipes below!
Chicken Swiss Dip by The Life Jolie
Creamy Pepita Dip by The Mexitalian
Traeger Pulled Pork by Or Whatever You Do
Tricolor Potato Pancakes with Horseradish Cream by A Little Gathering
Slow Cooker Apple Cider Chicken Sliders by Cake ‘n Knife
Baked Brie Crescent Bites by The Culinary Compass
Aunt Julie’s Pepperoni Bread by Off the Eaten Path
Jalapeño Ranch Dip by A Joyfully Mad Kitchen
Corn Dip by Me and My Pink Mixer
Chorizo Stuffed Bacon Wrapped Dates by Feast + West
Easy Pepperoni Bread by Love Bakes Good Cakes
Bacon Wrapped Cheese Smokies by West Via Midwest
Easy Roasted Veggie Fajitas by Hello Little Home
Pumpkin Pulled Pork Bowls by The Speckled Palate
Caramelized Onion Dip by Culinary Adventures with Camilla
Easy Potato Chip Nachos by Honey and Birch
Apple Pie Twists by 2 Cookin Mamas
Buffalo Cauliflower + Blue Cheese Dressing by For the Love of Food
Pigskin Cheeseball by Love & Flour