Equipment
- Oven
- Food Processor
- piping bag or ziplock bag
- toothpicks
Ingredients
- 12 small or 6 large tomatillos, papery skins removed
- 2 large or 4 small poblano peppers, stems and seeds removed
- 1 medium sweet yellow onion, quartered
- 2 garlic cloves
- 1 jalapeno pepper
- 2 ripe avocados
- 1 bunch cilantro
- 1 tsp salt
- 1 tsp cumin
- ¼ cup pumpkin seeds
- 1 cup sweet corn
- 1-2 limes, juiced
- ¼ cup plain unsweetened vegan yogurt for decorating
- 2 jumbo black olives
- chips, for serving
Method
- Preheat oven to 425 degrees. Add the tomatillos, onion, peppers, garlic, and jalapeno to a parchment lined baking sheet and lightly drizzle with olive oil (optional). Bake for 18-22 minutes (broiling at the end if needed) until charred. Let cool slightly and transfer to a food processor. Add the avocados, cilantro, salt, cumin, pumpkin seeds, and sweet corn and puree until desired texture is reached. Add lime juice to your preferred taste and pulse to mix. Transfer to a serving bowl and spread in a smooth layer.
- Place the yogurt in a piping bag or plastic bag and cut a tiny hole at the tip. Create four circles on top of the dip. Use a tooth pick to create a spider web design, pulling from the inside circle out to the edge, repeating all the way around the bowl. Place one olive on the spider web, and slice the other one in half lengthwise and in fourths crosswise to create 8 legs. Add those to the spider body 🙂 Serve with chips and enjoy!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
