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Ingredients7 m servings 168 cals
Original recipe yields 2 servings
- Cook and stir pumpkin seeds in a skillet over medium heat until toasted and fragrant, 2 to 4 minutes.
- Blend pumpkin seeds, cilantro, chipotle chiles, Greek yogurt, lime juice, and salt in a blender until smooth.
- Cook's Note:
- I use and roast my own raw shelled pumpkin seeds. Omit roasting and salt if yours are roasted and salted.
Per Serving: 168 calories; 13.3 g fat; 6.7 g carbohydrates; 7.5 g protein; 6 mg cholesterol; 168 mg sodium. Full nutrition
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