The Wednesday edition of the Arizona Republic newspaper contains the weekly food section and I always
eagerly await it to see what kind of new recipes it might contain. Usually I’m
not impressed but this week I took notice of a recipe for a sweet potato dip I
wanted to try. I only had pumpkin so I did a bit of my own makeover magic in
the way of substitutions and less fat to come up with this very tasty recipe.
Hot and Spicy Pumpkin
Dip
1 cup cooked pumpkin (or canned pureed)
1 T. roasted pumpkin seeds
½ chipotle pepper in adobo sauce + about ½ teaspoon sauce
2 cloves garlic
½ t. paprika
½ t. cumin
½ t. sesame oil
Kosher salt and freshly ground black pepper to taste
Place all ingredients in a small food processor and process
until smooth. (I just got a stick blender with attachments, which worked
wonderfully for this application!)
Serves 2 with calories of approximately112 (1/2 cup serving
size)
Serve this Hot and Spicy Pumpkin Dip with a 10” flour
tortilla torn into strips and sprayed on both sides with nonstick cooking spray. Sprinkle them
with kosher salt. Bake the strips in a 450 degree oven for about 10 minutes, turning them over once, for guilt-less chips (total calories about 220).
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