18th January 2008

Two Mexican Dips

These delicious, nutritious dips make a great starter or snack.  The rich, creamy guacamole and the earthy, nutty pumpkin seed dip complement each other well.  There are hundreds of versions of guacamole, so feel free to add chillies, garlic, cumin and tomato to taste.  Serve with plain corn chips.

Pumpkin Seed Dip
200g vine ripened tomatoes, deseeded and chopped
100g pumpkin seeds
1/2 tsp sea salt
1 tbsp coriander and chives, chopped
tabasco, to taste

In a large dry frying pan, toast the pumpkin seeds until starting to pop.  Remove immediately to stop burning.  Using a hand blender, blend the pumpkin seeds with the tomato, adding a little water if it's dry.  Add salt, herbs and tabasco to taste.  Sprinkle extra pumpkin seeds on top to serve.

Guacamole
2 avocados
2 tbsp lime juice
2 tbsp red onion, very finely diced
2 tbsp coriander leaves, chopped
salt to taste

Mash the avocados, leaving a little texture and add other ingredients.  Season to taste.

Serves 4-6.