Pumpkin Seed Dip

Full of so many nutrients, you'll get a body buzz!

Yields: 2 cups



1 cup pumpkin seeds, raw

1-2 cloves garlic

1 tbsp. maple syrup

3 tbsp. olive oil

1 tbsp. apple cider vinegar

3 tbsp. lemon juice

3/4- 1 cup water

3/4 tsp. rock salt

1/4 tsp. black pepper

pinch of cayenne pepper 

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1. In a frying pan over medium heat, toast pumpkin seeds; stir often as they can burn very easily. 

2. Place 3/4 cup of water in a food processor or blender. Add cooled pumpkin seeds and remaining ingredients. Blend, scraping down the sides as needed. Add remaining water as needed to suit your desired consistency. 

3. Store in an airtight glass container in the refrigerator for up to 5 days. 


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