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Pepita-roasted Tomatillo Dip


Pepitas, or roasted pumpkin seeds.

San Antonio loves a good tomatillo dip, and this version benefits from the addition of garlic, tangy lemon juice, the nuttiness of roasted pumpkin seeds, and the freshness of cilantro leaves mixed with the tart tomatillos.

It’s a  perfect treat, whether you’re looking for something to snack on while cheering on the U.S. Women’s National Team as they play in the World Cup finals or just munch on any mid-afternoon.

“For a special presentation, try serving this smooth, rich-tasting dip in a hollowed-out squash,” say the editors of the new “The Sunset Cookbook” (Oxmoor House, $34.95).

Pepita-roasted Tomatillo Dip

3 fresh tomatillos (about 6 ounces), husks removed
1/2 cup pumpkin seeds or pepitas
2 medium garlic cloves, peeled
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/2 cup loosely packed cilantro leaves
1/2 teaspoon salt, plus more to taste
Tortilla chips

Put tomatillos in a small baking pan and broil 4 to 6 inches from heat, turning once, until skins are lightly charred, 5 to 8 minutes.

In a small, heavy skillet over medium heat, toaste pumpkin seeds until golden brown, 2 to 4 minutes.

In a blender, whirl tomatillos, pumpkin seeds, garlic, lemon juice, oil, cilantro and salt until combined but still slightly chunky. Scrape into a small bowl; add more salt to taste. Serve with chips.

Make up to 1 day ahead, chilled.

Makes about 1 1/2 cups.

From “The Sunset Cookbook”

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Dip into Something Creamy and Delicious


Dips are not the most visually attractive foods on the planet. Yet few dishes are as easy to make and versatile at parties. So, whenever we can, we haul out the sour cream, the mayonnaise, the cream cheese, the mustard and whatever seasonings  we choose to create something you can sink a carrot or a tortilla chip into, stuff into a rib of celery, or just eat by itself (please, no fingers).

The possibilities are endless. You can even create themed dips to reflect the occasion. Think of a red and blue berry mixture with white yogurt for the Fourth of July, as an example, or pairing red and green salsas for Christmas.

Today, we offer three dip recipes for Super Bowl Sunday. All can be made in advance, all taste much better after the flavors are allowed to meld together. The Bacon and Cheddar Dip is for Colts fans, a reminder of the city where bacon, cheddar and hot sauce are all part of chili. So why not feature them in a dip of their own?

The Saints’ home turf is a known a bit more for its culinary treasures. In its honor, try New Orleans-style Muffuletta Dip or Cajun Shrimp and Artichoke Dip.

But what should you serve to dip with?

For vegetables, think of spears of raw asparagus, pepper slices, radishes celery, cherry tomatoes, cucumber slices, carrots, broccoli and cauliflower as well as strips of jícama, snow pea pods, fennel matchsticks and slightly shocked green beans (blanch with boiling water and set immediately on ice).

For crunchier bases, you can use pita chips, toasted baguette slices or crostini, hearty tortilla chips, hearty potato chips, pumpernickel and rye cocktail squares, bagel chips, crackers, black bread, and melba toast.

Recipe: Cajun Shrimp and Artichoke Dip.

Recipe: Muffuletta Dip

Recipe: Bacon and Cheddar Dip

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