Directions

Ingredients

Avocado Pepita Dip

‍Nutrition:
Kcal: 100 kcal
Total Fat: 8.9 grams
Saturated Fat: 1.3 grams
Total Carbohydrates: 4.4 grams
Total Fiber: 3 grams
Net Carbohydrates: 1.4 grams
Total Protein: 2.9 grams

Photographed By: Anne Watson
Directions:

Toast the pepitas in a skillet over medium heat until they are fragrant and slightly brown. If using sprouted pepitas, it’s okay to skip this step as they have the desired crunch already.

Transfer to a bowl and set aside. In a food processor or blender, combine the avocado, cilantro, jalapeño, garlic, and salt. Blend to desired consistency. Add the pepitas and blend until chopped. Add 2 teaspoons of the lime juice, then pulse a few more times (you may add more to desired taste).

Pro Tip: To store, use the remaining teaspoon of lime juice to sprinkle over top of the dip so that it doesn’t turn brown, and cover tightly in the refrigerator. Use within 3 days.

Avocado Pepita Dip

2 large avocados, pitted and sliced

1 cup cilantro, packed (mostly leaves, some small stems are okay)

½ cup pepitas

1 jalapeño, seeded and roughly chopped (or ¼ teaspoon red pepper flakes)

2 cloves garlic, roughly chopped

3 teaspoons juice from a small lime, separated

2 tablespoons water

1 teaspoon fine grain sea salt

Freshly ground black pepper, to taste

Directions

Ingredients

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Avocado Pepita Dip

Smooth, creamy, and totally satisfying, this delicious Avocado Pepita Dip is packed with nutrients, making it the perfect snacktime treat!

By

Alexia Hall

May 29, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

30 Total Minutes

8 Servings

Ingredients

2 large avocados, pitted and sliced

1 cup cilantro, packed (mostly leaves, some small stems are okay)

½ cup pepitas

1 jalapeño, seeded and roughly chopped (or ¼ teaspoon red pepper flakes)

2 cloves garlic, roughly chopped

3 teaspoons juice from a small lime, separated

2 tablespoons water

1 teaspoon fine grain sea salt

Freshly ground black pepper, to taste

2 large avocados, pitted and sliced

1 cup cilantro, packed (mostly leaves, some small stems are okay)

½ cup pepitas

1 jalapeño, seeded and roughly chopped (or ¼ teaspoon red pepper flakes)

2 cloves garlic, roughly chopped

3 teaspoons juice from a small lime, separated

2 tablespoons water

1 teaspoon fine grain sea salt

Freshly ground black pepper, to taste

2 large avocados, pitted and sliced

1 cup cilantro, packed (mostly leaves, some small stems are okay)

½ cup pepitas

1 jalapeño, seeded and roughly chopped (or ¼ teaspoon red pepper flakes)

2 cloves garlic, roughly chopped

3 teaspoons juice from a small lime, separated

2 tablespoons water

1 teaspoon fine grain sea salt

Freshly ground black pepper, to taste

Kitchen Equipment

Skillet

Food processor or blender

Skillet

Food processor or blender

Skillet

Food processor or blender

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Reading time:

3 Minutes

‍Nutrition:
Kcal: 100 kcal
Total Fat: 8.9 grams
Saturated Fat: 1.3 grams
Total Carbohydrates: 4.4 grams
Total Fiber: 3 grams
Net Carbohydrates: 1.4 grams
Total Protein: 2.9 grams

Photographed By: Anne Watson
Directions:

Toast the pepitas in a skillet over medium heat until they are fragrant and slightly brown. If using sprouted pepitas, it’s okay to skip this step as they have the desired crunch already.

Transfer to a bowl and set aside. In a food processor or blender, combine the avocado, cilantro, jalapeño, garlic, and salt. Blend to desired consistency. Add the pepitas and blend until chopped. Add 2 teaspoons of the lime juice, then pulse a few more times (you may add more to desired taste).

Pro Tip: To store, use the remaining teaspoon of lime juice to sprinkle over top of the dip so that it doesn’t turn brown, and cover tightly in the refrigerator. Use within 3 days.

‍Nutrition:
Kcal: 100 kcal
Total Fat: 8.9 grams
Saturated Fat: 1.3 grams
Total Carbohydrates: 4.4 grams
Total Fiber: 3 grams
Net Carbohydrates: 1.4 grams
Total Protein: 2.9 grams

Photographed By: Anne Watson
Directions:

Toast the pepitas in a skillet over medium heat until they are fragrant and slightly brown. If using sprouted pepitas, it’s okay to skip this step as they have the desired crunch already.

Transfer to a bowl and set aside. In a food processor or blender, combine the avocado, cilantro, jalapeño, garlic, and salt. Blend to desired consistency. Add the pepitas and blend until chopped. Add 2 teaspoons of the lime juice, then pulse a few more times (you may add more to desired taste).

Pro Tip: To store, use the remaining teaspoon of lime juice to sprinkle over top of the dip so that it doesn’t turn brown, and cover tightly in the refrigerator. Use within 3 days.

‍Nutrition:
Kcal: 100 kcal
Total Fat: 8.9 grams
Saturated Fat: 1.3 grams
Total Carbohydrates: 4.4 grams
Total Fiber: 3 grams
Net Carbohydrates: 1.4 grams
Total Protein: 2.9 grams

Photographed By: Anne Watson
Directions:

Toast the pepitas in a skillet over medium heat until they are fragrant and slightly brown. If using sprouted pepitas, it’s okay to skip this step as they have the desired crunch already.

Transfer to a bowl and set aside. In a food processor or blender, combine the avocado, cilantro, jalapeño, garlic, and salt. Blend to desired consistency. Add the pepitas and blend until chopped. Add 2 teaspoons of the lime juice, then pulse a few more times (you may add more to desired taste).

Pro Tip: To store, use the remaining teaspoon of lime juice to sprinkle over top of the dip so that it doesn’t turn brown, and cover tightly in the refrigerator. Use within 3 days.

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