Autumn chestnut dip recipe | Blanco Niño

Autumn chestnut dip recipe

This dip has been inspired by the traditional Mayan Sikil’Pak just with an added autumn twist of roasted chestnuts. This dip is the perfect pairing to our chips. We’d love to see your attempts!

tortilla_chip_blanco_nino_recipe_dip_mayan

Ingredients

1 cup pumpkin seeds

1/4 cup chestnuts

2 garlic cloves

1-2 jalapeño (depending on how spicy you like your dip)

1/2 onion

1 ripe tomato

Juice of 1 lime

Salt

Black pepper

1/2 tsp fresh thyme

A bag or two of our Sea Salt Tortilla Chips (find out where to buy here)

Method

1. Roast up the chestnuts, allow them to cool and then peel. 

2. Toast the pumpkin seeds on a dry pan. 

3. Blend together the tomato, onion, garlic, pumpkin seeds, lime juice, jalapeños and thyme until you get a chunky dip consistency. 

Note: if it’s too thick for your liking, you could thin it out with an extra 1/2 tomato, or a little water or olive oil. Taste and season with salt and black pepper.

4. Finally, mix in the chestnuts into your dip and serve up with our tortilla chips