Charred Bell Pepper and Roasted Pumpkin Seed Dip

Name: Charred Bell Pepper and Roasted Pumpkin Seed Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 whole red bell peppers, large, whole, uncut; 1 cup (140 g) raw or roasted pumpkin seeds (pepitas), if raw, toasted until fragrant and lightly browned; 3 cloves (15 g) garlic, cloves, minced or sliced; 1 whole fresh jalapeño pepper, seeded if you prefer less heat, finely minced (optional); 1 teaspoon (2½ g) ground cumin; 2 tablespoons (30 ml) fresh lime juice, freshly squeezed; 2 tablespoons (30 ml) extra-virgin olive oil; ½ cup (120 ml) sour cream or Greek yogurt, at room temperature; ½ teaspoon (3 g) kosher salt; to taste freshly ground black pepper; 2 tablespoons (8 g) fresh cilantro, finely chopped, optional garnish (optional)

From the MyKitchenBank Kitchen

A smoky, creamy dip made from charred red bell peppers and toasted pumpkin seeds, brightened with fresh lime juice and cumin. The peppers are blackened over an open flame or under the broiler until their skin blisters and chars, then steamed and peeled to reveal tender, sweet flesh. Roasted pumpkin seeds add a nutty, slightly earthy undertone and create a silky texture when blended. Garlic and cumin anchor the flavor with warm, savory notes, while lime and a touch of jalapeño bring fresh heat. Perfect for crackers, vegetables, or warm tortilla chips.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 1 cup (240 ml) dip, about 6 servings

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Ingredients

6 servings

3 whole red bell peppers, large, whole, uncut
1 cup (140 g) raw or roasted pumpkin seeds (pepitas), if raw, toasted until fragrant and lightly browned
3 cloves (15 g) garlic, cloves, minced or sliced
1 whole fresh jalapeño pepper, seeded if you prefer less heat, finely minced (optional)
1 teaspoon (2.5 g) ground cumin
2 tablespoons (30 ml) fresh lime juice, freshly squeezed
2 tablespoons (30 ml) extra-virgin olive oil
½ cup (120 ml) sour cream or Greek yogurt, at room temperature
½ teaspoon (3 g) kosher salt
to taste freshly ground black pepper
2 tablespoons (8 g) fresh cilantro, finely chopped, optional garnish (optional)

Equipment (5)

Broiler pan or cast-iron skillet
Small bowl (for ice bath)
Food processor or blender
Paper towels or clean kitchen towel
Wooden spoon or tongs

Steps

Before you start

Have a bowl of ice water ready to cool the charred peppers quickly
Preheat the broiler or clear your stovetop if charring peppers over flame
Toast the pumpkin seeds ahead if using raw ones—they roast faster and taste better when starting with toasted seeds

1
Char the bell peppers
- Place the whole red bell peppers directly on a gas stovetop burner at medium-high heat, or lay them on a broiler pan 3 inches from a preheated broiler.
- If using the stovetop, turn the peppers occasionally with tongs every 2–3 minutes until the skin blackens and blisters all over (about 8–10 minutes total).
- If using the broiler, turn them every 3–4 minutes for 12–15 minutes until completely charred.
- The skin should be completely black and bubbly.
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Ready when: Pepper skin is completely blackened and blistered; flesh begins to soften
Tip: Use tongs and be careful not to puncture the flesh; a small tear is fine but try to keep the skin as whole as possible for easy peeling.
2
Steam the charred peppers
- Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a clean kitchen towel.
- Let them steam for 10 minutes; this loosens the blackened skin and makes peeling much easier.
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Ready when: Peppers are cool enough to handle and skin is visibly loose
Tip: Don't skip this step; it makes peeling almost effortless.
3
Peel the peppers
- Once cool enough to handle, peel away the charred skin under cool running water, rubbing gently with your fingers.
- The skin should slip off easily.
- Remove the stem and scrape out any remaining seeds with a small spoon.
- Discard the skin and seeds.
- Pat the peeled peppers dry with paper towels.
- You should have about 1.5 cups (about 280 g) of tender pepper flesh.
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Ready when: All black skin is removed; flesh is clean and ready to blend
Tip: Work under cool water to prevent burns and to help the skin release. Don't worry if tiny black flecks remain—they add smoky flavor.
4
Toast the pumpkin seeds
- If using raw pumpkin seeds, spread them in a dry skillet over medium heat and toast for 5–7 minutes, stirring frequently, until fragrant and lightly browned.
- If using pre-roasted seeds, skip this step.
- If toasting, let them cool for 1 minute before using.
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Ready when: Seeds smell nutty and fragrant; some are visibly golden-brown
Tip: Stir constantly to prevent burning. The seeds continue to toast slightly as they cool, so pull them off heat while still pale gold.
5
Combine and blend
- Add the peeled charred peppers, toasted pumpkin seeds, minced garlic, minced jalapeño (if using), cumin, lime juice, olive oil, sour cream, and salt to a food processor or blender.
- Pulse until smooth and creamy, about 1–2 minutes.
- If the dip is too thick, add 1–2 tablespoons of water to reach your desired consistency.
- Taste and adjust seasoning with more salt, lime juice, or cumin as needed.
- Finish with a grind of fresh black pepper.
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Ready when: Dip is smooth and creamy with no large chunks of pepper or seed
Tip: If you prefer a chunkier dip, pulse less and leave some texture; if you like it ultra-smooth, blend longer.
6
Transfer and garnish
- Spoon the dip into a serving bowl.
- Drizzle lightly with additional olive oil if desired, and scatter fresh cilantro over the top.
- Serve at room temperature or chilled with tortilla chips, vegetable sticks, or crackers.
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Ready when: Dip is plated and ready to serve
Tip: For a pretty presentation, make a small well in the center and pour olive oil into it, letting it pool slightly.

Good to know

Tips

The smoky flavor is the star here—don't skip charring the peppers directly over flame or under the broiler. Oven-roasted peppers won't develop the same intense, charred taste.
If you're sensitive to heat, seed the jalapeño thoroughly and use half of it. The dip's base is naturally mild; the jalapeño is the only source of spice.
For a lighter dip, replace up to half the sour cream with avocado (about 0.5 cup / 120 g) for creaminess and a fresh, grassy note.
This dip is best served at room temperature or lightly chilled—not ice-cold. Cold temperatures muffle the cumin and smoky pepper flavors.

Make ahead

The dip can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The flavors actually improve slightly overnight as the spices meld. Stir well and add a tablespoon of water if it seems too thick after chilling.

Storage & reheating

Room temperature (up to 2 hours, covered). Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month. Thaw overnight in the fridge and stir well before serving; texture may be slightly less creamy after freezing. Do not reheat unless serving warm; otherwise, serve chilled straight from the fridge.

Substitutions

sour cream or Greek yogurt → full-fat Greek yogurt or crème fraîche. Use the same amount; Greek yogurt will make the dip slightly tangier and firmer, while crème fraîche adds a subtle sweetness.
raw or roasted pumpkin seeds (pepitas) → sunflower seeds or toasted almonds. Toast the same way. Sunflower seeds are milder; almonds add a different nuttiness. Both will give a creamier texture due to their oils.
red bell peppers, large → poblano peppers or red Fresno chiles. Poblanos are milder and earthier; Fresno chiles are spicier. You may need fewer chiles due to heat. Char and peel the same way.
fresh lime juice → fresh lemon juice. Lemon will brighten the dip but with less of the zesty, tequila-adjacent note. Use the same amount or adjust to taste.