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

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Nourish

Avocado Pepita Dip

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

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Key takeaways

1

2

3

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

Ingredient Replacement

View replacement list (PDF)

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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