Want to try something different? This wonderful dip is an excellent way to start off your Mexican course. Pepitas
are shelled pumpkin seeds and are available in any fine supermarkets or health food stores. This dip will keep well int he refirgerator.
Toasted Pepita Dip with Crispy Pork Crackle - Easy Mexican Recipe For Mexican Starter Dish Course
- 1 large piece pork rind
- 1/4 tsp chilli powder
- 1/2 tsp salt
For Pepita Dip
- 1 cup pepitas or pumpkin seeds
- 1 clove garlic
- 1 medium onion (chopped)
- 2 tsp lemon juice
- 1/3 cup olive oil
If you prefer this to become a vegetarian dish, simply omit the pork crackers and replace with pita breads or vegetable sticks.
How to make Toasted Pepita Dip with Crispy Pork Crackle:
- Preheat oven to moderate heat
- Line two trays with oven foil
- Score the pork rind diagonally with a sharp knife
- In a bowl, combine the chilli an dsalt
- Rub the mixture into the pork rind
- Place on 1 prepared tray
- Bake for 30 mins or till pork rind becomes crispy
- Remove, cool slightly and break into pieces
- How to make pepita dip: Place pepitas on the second oven tray
- Toast under the grill for 2 mins till seeds swell and pop
- Remove and cool
- Place pepitas, garlic, onion, lemon juice and olive oil into a food processor
- Process till smooth
- Serve with the crispy pork crackers
The pepita seeds or pumpkin seeds used in this recipe are green in color. Do confuse them with the white-coloured salted pumpkin seeds as they have to be shelled before eaten.
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