Tuesday, August 19, 2014


120 grams roasted pumpkin seeds
100 grams cream cheese
2 tablespoons mayonnaise
100 grams sour cream
2 cloves of garlic, crushed
2 tablespoons light olive oil
1 teaspoon yellow mustard
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ teaspoon white pepper
a pinch of dried dill (optional)

Grind the roasted pumpkin seeds into a paste, add salt and pepper, dried dill (if using), olive oil and lemon juice and blend until well combined. In another bowl, mix the cream cheese with the crushed garlic, mayonnaise and mustard, then add the pumpkin seed paste. Finally, add the sour cream and mix it in until creamy. Cover the bowl with plastic wrap and put it in the fridge for an hour. After an hour, taste it for seasoning and serve. Yields about 1 cup.