New Potatoes with Pumpkinseed Dip

A little spicy, a little creamy

Everybody is in a hurry these days, especially when it comes to getting a meal on the table. I get it. I love writing recipes that people will actually use, not just aspire to make. Time is of the essence. In that spirit, I’m sharing this easy Creamy Pumpkinseed Cilantro Dip with Roasted New Potatoes.

Creamy Pepita Dip Is Fast

All you need is a food processor, and you can just throw in a few ingredients and blend them up. That’s easy and fast. It’s also made with nourishing pumpkinseeds, or pepitas, and fresh green cilantro.

Pumpkinseed kernels, not to be confused with the white ones still in the shell, are nutritional stand-outs. High in several forms of vitamin E, they act as antioxidants in the body. They are good sources of minerals like manganese, phosphorus, copper, zinc, and iron. They are especially valuable as a source of zinc for vegetarians, who aren’t getting it from meat. The fats in pumpkinseeds are good fats, and 1/4 cup provides almost 10 grams of protein.

This is a delicious way to finish off that bunch of cilantro before it wilts in the crisper drawer. There’s a hint of Mexico in the flavors, and fresh jalapeno gives it a teensy kick. It’s not hot by any means, so if you want a little more heat, add another chile.

Crispy New Potatoes Are Irresistible

Yes, these dippers do involve a knife and a few minutes in the oven. But it’s cold outside, and you deserve a hot meal. I used little Yukon Gold potatoes, simply halved, then tossed with olive oil and spice. Chipotle powder gives them some smoky heat, and turmeric makes them golden. Roasting them gives them a crispy edge for dunking into that bowl of dip.

Ditch the Fries and Try Pepita Cilantro Dip with New Potatoes

I know that vegans love fries, and many vegan restaurants are happy to serve what sells. But really, these roasted new potatoes are better. Why deep fry, when you can get the same bang for the buck without bathing your food in a bucket of oil?

To my taste, these have all the good qualities of french fries and aioli, with none of the downside.

So dip to your hearts content.

Roasted New Potatoes with Pumpkinseed Cilantro Dip

Crank the oven and make a quick meal, while the potatoes roast you can blend up a satisfying, whole foods dip.
Course Main Course
Keyword Pumpkinseed Cilantro Dip
Servings 2 as a meal, 4 as an appetizer
Author Robin Asbell



  • 1 pound new potatoes halved
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon turmeric
  • salt


  • 3/4 cup pepitas hulled, plus more for garnish
  • 1 cup cilantro packed
  • 2 cloves garlic peeled
  • 2 large jalapenos seeded
  • 1/2 cup non-dairy cream cheese
  • 1/4 cup mayonnaise your fave
  • 1/2 teaspoon salt


  • Preheat the oven to 400 F. Place the halved potatoes on a sheet pan and drizzle with oil. Sprinkle on the spiced and a big pinch of salt. Toss to coat and roast for about 20 minutes, until tender when pierced with a paring knife. Take out and keep warm.
  • For dip, toast the pumpkinseeds in a small skillet. Place over medium-high heat and swirl until the seeds start to toast and pop. Dump into the food processor and let cool. Add the cilantro, garlic and jalapenos and process until finely ground. Scrape down and process again to make a paste. Add the cream cheese, mayo and salt and process to mix. Scrape out into a bowl. Makes about a cup.
    Serve hot potatoes with dipping sauce.