You’ve GOT to Try This Smoky, Creamy Mexican Dip

Every game day table has its standard but solid fare like guacamole, seven-layer dip, and bright salsa — and we’d never turn them down. But if you want people hovering around your table long after kickoff and asking, “Wait, what is this?”, this sikil pak recipe is going to be your next grazing table centerpiece.

Sikil pak (pronounced “see-KEEL pahk”) is a Mayan pumpkin seed dip from Mexico’s Yucatán Peninsula. It’s smoky, creamy, and packed with layers of flavor. It’s also one of the easiest things you’ll ever make, with just a handful of ingredients.

What Is Sikil Pak?

The name is basically the recipe. In Yucatec Maya, sikil means pumpkin seed, and p’aak means tomato. Toasted pepitas get ground into a sandy meal and blended with charred tomatoes, onion, garlic, habañero, sour orange, and salt. The result is rich and nutty with a deep smokiness. Think of it as somewhere between a salsa and a hummus, but with a personality all its own.

Pin

It’s a beloved part of Yucatecan cooking that’s still made in homes across the region today. Sikil pak has endless iterations, but this version was inspired by a cooking class at Chablé Maroma, with a few adjustments to make it easy to pull off at home.

Why It Works on Game Day

It’s low-effort and high-payoff: Toast the seeds, char the vegetables, and give it all a whirl in the food processor. That’s it! It’ll look like you tried way harder than you did.

You control the heat: The habañero brings the fire, but you decide how much. Start with half, taste it, and add more until it’s just right. Keep the seeds in for the daredevils, or take them out for a gentler warmth.

It’s a make-ahead hero: Sikil pak actually tastes better the next day, and it keeps in the fridge for up to four days. Make it early in the week, and you can spend Saturday on more important things, like your game day cocktail-making skills.

It feeds a crowd: this recipe makes enough for about 10 people, which is exactly the size of a good game day gathering.

Pin

How to Serve Sikil Pak

Tortilla chips are a must, but crisp jicama sticks, cucumber rounds, and radishes add some crunch and color. Set it out at room temperature in your prettiest bowl, and add a few whole toasted pepitas on top for a little flourish.

How to Store

Sikil pak is even better the next day, so hang on to leftovers — if you have any! Transfer the dip to an airtight container and refrigerate it for up to four days. The flavors meld and deepen as it sits.

The seeds continue to absorb moisture over time, so the dip will thicken in the fridge. Before serving, let it come to room temperature and give it a good stir. If it’s stiffer than you’d like, loosen it with a small splash of orange or lime juice.

Pin

Sikil Pak (Smoky Pepita Dip)

Toasted pumpkin seeds, charred tomatoes, and a little habañero heat make sikil pak the perfectly smoky dip your chip bowl has been waiting for.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Appetizer or Side, Condiment, Dip

Cuisine Mexican, Yucatan

Servings 10

Calories 90 kcal

Ingredients

  

1x2x3x

• 1.5 cups pepitas unsalted, toasted
• 4-5 tomatoes charred
• 1/2 white onion quartered, charred
• 4 cloves garlic charred until softened
• 1 habañero pepper diced
• 4 Tbsp sour orange juiced
• 1 large pinch salt

Optional

Instructions

 

• Heat a pan over medium-high heat and toast the pumpkin seeds, spreading them over two pans if necessary. Stir frequently and toast until gold and popping. Place the seeds on a plate to cool, then set aside.
• Char onions, tomatoes, garlic, and habañero together in a very hot pan. Remove garlic halfway, or when softened. Remove the remaining ingredients from the heat after they have blackened and softened.
• Grind the pepitas with a mortar and pestle (or pulse gently in a food processor) until sandy in texture. Add tomatoes (one by one), onion, habañero, and garlic to the pepita mixture, then incorporate sour orange juice (or alternative citrus blend) and salt.
• Taste and adjust your seasonings to your desired heat level. Let sit and serve at room temperature alongside tortilla chips, crisply cut veggies, grilled meats, or toasted bread and butter.

Notes

• Sikil pak is traditionally prepared in a molcajete, or mortar and pestle, but use a food processor or blender if desired. 
• If you can’t access sour orange, use orange juice and lime juice in a 3:1 ratio. If in a pinch, use one of the two, or whatever citrus you have on hand. 
• Feel free to garnish your sikil pak with fresh sprigs of cilantro, additional pepitas, radishes, cheese, or bacon. 
• Store your dip for up to four days in the refrigerator. 

Nutrition

Calories: 90kcalCarbohydrates: 6gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 8mgPotassium: 258mgFiber: 2gSugar: 3gVitamin A: 435IUVitamin C: 13mgCalcium: 16mgIron: 1mg

Tried this recipe?Rate it above to let us know how it was!

Dig in!

**********

For more recipes and entertaining ideas, follow StyleBlueprint on Pinterest!