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Hey there, guacamole lovers! Are you looking for a new spin on your favorite avocado-based dip? Our Pepita Guacamole is a game-changer. This guacamole avocado dip isn’t just your ordinary guacamole; it’s a fiesta of flavors and textures that you won’t be able to get enough of.
This versatile guacamole avocado dip is great for any occasion. Imagine serving it as a starter at your next dinner party with some low-carb crackers and fresh veggie sticks. Or how about spooning it over a homemade taco or burrito? Oh yes, this guacamole can do it all!
Why This Pepita Guacamole Dip Is a Must-Try
- Versatile: Great as a dip or topping.
- Nutritious: Full of healthy fats and potassium.
- Fast & Simple: Prep in 10 minutes.
- Adjustable Heat: Spice to your preference.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making this guacamole with a twist is easy. All you need is a few ingredients:
- Avocados: Our creamy base.
- Spring Onions: For that subtle oniony kick.
- Pepitas (Pumpkin Seeds): Adding crunch and nuttiness. Alternatively, you can use our Dukkah as topping.
- Lime Juice: To keep things fresh and zingy.
- Pickled Jalapeños: A hint of heat.
- Salt and Pepper: To taste.
- Feta: For a bit of tangy flair.
- Fresh Jalapeño Pepper: For those who like it extra spicy.
- Fresh Herbs: Your choice of cilantro or parsley.
Absolutely! You can easily adjust the heat level to your liking.
Fresh parsley works wonderfully as a substitute.
How To Make Pepita Guacamole Dip
Prepare all the ingredients. Roast the pepitas in a dry frypan for 3-5 minutes until they start to brown.
Mash avocados. Mash them and mix in lime juice, salt, and pepper.
Add Aromatics. Stir in pickled jalapeños, spring onions, and half of the pepitas.
Serve or Store. Transfer to a serving bowl and garnish with the remaining pepitas, spring onions, and fresh herbs.
Stored in a sealed container, it will keep for 2-3 days in the fridge.
How To Use Guacamole
- Dip: Pair with veggies or low-carb chips for a crowd-pleasing appetizer. Serve with crunchy vegetables like carrot sticks, cucumber slices and sliced bell peppers. You can also serve it with some keto crackers.
- Spread: Layer on keto toasts and sandwiches or burgers for extra creaminess.
- Topping: Dollop on soups, salads, or omelets for a burst of flavor.
- Add-On: Serve alongside roast chicken, fisher steak. Try with our Salmon Power Bowl with Avocado and Pumpkin.
- Dressing Base: Blend with vinegar and oil for a zesty salad dressing. In this case, skip the pepitas.
- 2 large avocados
- 2 small spring onions (thinly sliced)
- ⅓ cup pepitas (pumpkin seeds)
- 3 tbsp lime juice
- 1 tbsp pickled jalapeño peppers
- sea salt and pepper to taste
- 2 tbsp crumbled feta
- 1 tbsp chopped fresh jalapeño (or more pickled)
- 1 tbsp roughly chopped cilantro
- Heat a dry frypan over low-medium heat and add the pepitas. Spread out so that they lay in a single layer. Cook 3-5 minutes, shaking the pan every so often to mix them up. Pepitas are cooked with they pop and are starting to brown. Once done, pour into a bowl immediately — they will keep cooking if left in the pan.
- Finely chop the pickled jalapeño, and thinly slice the spring onions. Mash the avocado with the lime juice and add salt and pepper to taste.
- Stir through the pickled jalapeño, half of the spring onions and half of the pepitas.
- Scoop into a serving bowl, and sprinkle with the remaining pepitas, as well as the remaining spring onion and chopped herbs. Serve immediately.
- Servings: Makes 6 to 8 appetizers (served as dip), 3-4 side servings, or 2 large servings (light lunch).
- Serving Suggestions: Serve immediately with low-carb crackers, cucumber slices or sliced bell peppers for a delicious appetizer.
- Swaps: For a milder version, omit the fresh jalapeño or use pickled gherkins instead.
- Storage: The guacamole will keep in an airtight container in the fridge for up to 2-3 days.