• 2 cups Shamrock Farms® Original Sour Cream
  • ¼ cup raw pumpkin seeds
  • 1 teaspoon toasted cumin powder
  • 1 pinch black pepper
  • 1 tablespoon oregano
  • 1 garlic clove, minced
  • ¼ cup lime juice
  • ¼ cup water
  • 1 pinch salt to taste
  • 3 bunches of cilantro, chopped finely and a few smaller stems
  • ¼ cup canola oil
  • Crackers or vegetables for dipping
Cooking instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a small mixing bowl toss pumpkin seeds, cumin and black pepper together.
  3. Place on a sheet pan and toast in the oven for 5 minutes. You can also set a stainless steel sauté pan over low to medium heat and add pumpkin seeds. Move the seeds in the pan for 5 minutes.
  4. Then, add cumin and black pepper and keep moving the seeds over low to medium heat for 5 more minutes.
  5. Add oregano, garlic, lime juice, water and salt to a blender and blend until smooth.
  6. Add ¼ of the cilantro, oil and pumpkin seed mix at a time, blending each time until incorporated and until all the cilantro, oil and pumpkin seed has been used.
  7. Finally, add the sour cream and mix until combined. Add final seasoning to taste if needed.
  8. Serve with vegetables or crackers of choice or scatter over fish, chicken or use in turkey salad.