Crudites With Dips

Meanwhile in a small bowl. Set aside to cool slightly.

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Place them in a.

Crudites with dips. In a large pan toast the Pepitas over medium heat stirring occasionally until golden brown approximately 5 minutes set aside to cool. Heat up a large pan over medium-high heat add olive oil onion serrano peppers garlic and Mombacho Café Nicaraguan Blend cook until softened approximately 5 minutes. Spread the pistachios on a large rimmed baking sheet and toast for 8 minutes.

Tortilla chips Cut 1 large tortilla into 8 slices. Transfer the pistachios to a food processor and pulse until coarsely ground. Place on a baking sheet and cook at 350F for 10 minutes Sweet potato wedges Peel and cut 2 lbs sweet potatoes into wedges.

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