- 8 ounces cream cheese, softened
- 1/4 cup toasted pumpkin seeds, 2 tablespoons finely chopped
- 1 tablespoon pumpkin seed oil
- 1 1/2 teaspoons Dijon mustard
- Salt and freshly ground pepper
- Blend the cream cheese with the chopped pumpkin seeds, the pumpkin seed oil and mustard and season with salt and pepper. Top with the whole pumpkin seeds and serve.
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