Pumpkin Seed and Tomatillo Dip

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 

Total Time:
30 mins
2 cups


  • 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


  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.

  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.

Related Articles