This smoky, creamy sauce makes an awesome dip for pupusas, quesadillas, or tortilla chips. You’d never know that there’s no dairy in it —all of the creaminess comes from toasted pumpkin seeds, a.k.a. pepitas.
1Heat a medium (10-inch) skillet over a medium flame. Toast the pepitas in the skillet until they take on a light brown color and begin to pop and puff up. Once toasted, transfer the seeds to a small bowl to cool.
2Return the skillet to the stove, adding the vegetable oil over a medium flame. Add the onion, jalapenos, and garlic. Sauté for about 5 minutes, until the onions are softened but not browned.
3Add the smoked paprika, salt, epazote, and cumin to the skillet. Stir together and sauté the mixture for another 2 minutes or so, until the spices are nicely aromatic.
4In your immersion blender container (a food processor would also work well), combine the sautéed mixture with the pepitas, lime juice, olive oil, and water. Process until smooth.
Ever wondered what it might taste like if hot artichoke dip and a muffuletta had a baby? We did… and just FYI, it’s delicious. We transformed the New Orleans classic sandwich into an epically flavorful dip—perfect for a Mardi Gras party or Super Bowl