Active Time
Total Time
30 MIN
Serves : Makes 2 cups

How to Make It

Step 1    

Preheat the oven to 450°. On a large baking sheet, toss the tomatillos and garlic with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 15 minutes, stirring occasionally, until the tomatillos are tender. Add the dried chiles and roast for 3 minutes longer, until the chiles are toasted.

Step 2    

Scrape the tomatillo mixture into a food processor and pulse until smooth. Transfer the dip to a medium bowl and stir in the pumpkin seeds, sugar and remaining 3 tablespoons of olive oil. Season with salt and pepper.

Make Ahead

The dip can be refrigerated for 3 days.

Serve With

Chips or roasted vegetables.

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