Recipes Pumpkin Seed and Tomatillo Dip Be the first to rate & review! F&W’s Kay Chun roasts dried chiles along with tomatillos and garlic to add a fruity, smoky flavor to this dip. Slideshow: Party Dips By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 2 cups Ingredients 1 pound tomatillos, husked, rinsed and halved 7 garlic cloves, crushed and peeled 5 tablespoons extra-virgin olive oil Kosher salt Pepper 2 dried chiles, such as New Mexico or guajillo, stemmed and cut into 1-inch pieces 1 cup salted roasted pumpkin seeds, coarsely chopped 1/8 teaspoon sugar Directions 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. 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. Rate it Print