Smoky Pepita Dip Recipe operagirl

• 1/2 C. raw pepitas
• 1 Tbsp. vegetable oil
• 1/2 small onion, diced
• 2 jalapeno peppers, seeded and diced
• 2 small cloves garlic, chopped
• 1 tsp. smoked paprika
• 1/2 tsp. kosher salt
• 1/4 tsp. dried epazote
• 1/8 tsp. ground cumin
• juice of 2 limes
• 1/4 C. extra virgin olive oil
• 1/4 C. water

1. Heat a medium (10-inch) skillet over a medium flame.
2. Toast the pepitas in the skillet until they take on a light brown color and begin to pop and puff up.
3. Once toasted, transfer the seeds to a small bowl to cool.
4. Return the skillet to the stove, adding the vegetable oil over a medium flame.
5. Add the onion, jalapenos, and garlic.
6. Saute for about 5 minutes, until the onions are softened but not browned.
7. Add the smoked paprika, salt, epazote, and cumin to the skillet.
8. Stir together and saute the mixture for another 2 minutes or so, until the spices are nicely aromatic.
9. In your immersion blender container (a food processor would also work well), combine the sauteed mixture with the pepitas, lime juice, olive oil, and water.
10. Process until smooth.

pepitas, vegetable oil, onion, peppers, garlic, paprika, kosher salt, epazote, ground cumin, extra virgin olive oil, water

Taken from www.chowhound.com/recipes/smoky-pepita-dip-30051 (may not work)