Pumpkin Seed and Tomatillo Dip

1. 1

   Preheat the oven to 450.

2. 2

   On a large baking sheet, toss the tomatillos and garlic with 2 tablespoons of the olive oil and season with salt and pepper.

3. 3

   Roast for about 15 minutes, stirring occasionally, until the tomatillos are tender.

4. 4

   Add the dried chiles and roast for 3 minutes longer, until the chiles are toasted.

5. 5

   Scrape the tomatillo mixture into a food processor and pulse until smooth.

6. 6

   Transfer the dip to a medium bowl and stir in the pumpkin seeds, sugar and remaining 3 tablespoons of olive oil.

7. 7

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.