Mexican pumpkin dip a very tasty dip alternative to salsa and guacamole.
Ingredients
200 g Hokkaido
Olive oil
1 tablespoon sour cream
a little nutmeg
1 tbsp chilli flakes
pepper and salt
Cut open the Hokkaido, remove the seeds and cut the pumpkin into pieces about 2 cm thick.
Mix the pumpkin pieces with olive oil in a bowl and then bake in a dish or on a baking tray in a preheated oven for approx. 15 min at 180 °C until soft.
Then place the pumpkin pieces in a bowl, add a little sour cream and season with salt, pepper, chilli and a little nutmeg. Puree finely with a hand blender.
Allow the dip to cool and season again before serving. Goes very well as an alternative to tortilla chips and TexMex dishes.
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Happy cooking!
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