Spicy Pepita Dip

In a large fry pan over medium heat, in batches, toast the pepitas, stirring frequently, until lightly golden, 3 to 5 minutes per batch. Transfer to a plate and let cool.

In the same pan over medium-high heat, warm the avocado oil. Add the onion and cook, stirring occasionally, until softened and lightly browned around the edges, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from the heat.

Transfer the onion and garlic to a food processor and pulse a few times to finely chop. Add the pepitas and pulse again a few times to coarsely chop. Add the avocado, cilantro leaves and tender stems, lime juice, Be Spicy seasoning blend and 3/4 tsp. salt. With the motor running, slowly pour in 1 cup (8 fl. oz./250 ml) water, processing until the mixture is thoroughly combined and smooth. Transfer to a bowl and let cool. Taste and adjust the seasoning with more salt, Be Spicy seasoning blend or lime juice if desired.

Transfer the dip to a serving bowl. Garnish with a drizzle of olive oil, the lime zest and a few cilantro sprigs. Serve with crudités for dipping. Serves 4.

Recipe by the Williams Sonoma Test Kitchen in collaboration with nutritionist and cookbook author Kelly LeVeque