The spicy sweet combination in this is fanstastic and can be easily adjusted to taste. Tastes great with chips, veggies or meats. Can it, freeze it, add a little more oil and you've got a wonderful salad dressing.
This spicy sour sweet spread was unexpectedly versatile with crackers, toast, even muffins. I didn't think it would be sweet enough (and it is sour!) but it combines well with a dry tasty bread or cracker to balance the tastes. Very different!
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.