Pumpkin Seed Dressing

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Deliciously different. Use as dip or dressing.
8 servings
1 medium poblano chile, roasted, seeded and peeled
3 tablespoons raw pumpkin seeds without shells, lightly toasted and cooled
1 large clove garlic
1/8 teaspoon black fine grind pepper
1/2 teaspoon salt
1/2 cup Mazola® Corn Oil
2 tablespoons wine vinegar
3 tablespoons grated parmesan cheese
1/2 cup chopped cilantro
3/4 cup mayonnaise, thinned with 1/4 cup water
1/4 cup water

Blend chile, pumpkin seeds, garlic, pepper, salt, oil, vinegar, cheese, cilantro, mayonnaise and water in a food processor or blender to make a puree. Note: if using as a dip, omit the mayonnaise and water.

Refrigerate at least 30 minutes before serving. Makes enough dressing for 2 quarts of lettuce or vegetable salad.

*NOTE:  If raw pumpkin seeds are unavailable, roasted pumpkin seeds without shells may be used, but in this case, do not toast.

Total Time
Chill Time 30 minutes
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