This recipe is a spin on tzatziki, the Greek cucumber dip. It's light, fresh and delicious especially over a chopped salad with hearty chunks of cucumber, radish, onion, hard boiled egg and flaked salmon. It works well as a dip or spread as well.
Chef Mike Isabella’s creamy, flavor-packed take on a traditional Aztec pumpkin-seed dip is delicious proof of his intensive research. Plus, the dip is darn good paired with chips and a sweet-smoky margarita.