I hate goodbyes – they make me nervous. At parties, for example, I never know if I’m doing it right. Am I supposed to say goodbye to every person individually? If I do, what about the people I don’t know and didn’t get the chance to talk to? A global goodbye, you might suggest? Well, that’s out because it implies drawing attention to myself and I’m uncomfortable with that. Am I meant to double-cheek kiss everyone (as is customary in Québec), hug them or avoid physical contact altogether?
Those are just some of the worries that go through my mind when I’m about to leave a social event. If I listened to myself, I’d just sneak out the door ni vue ni connue. Please don’t judge me – I’m an introvert.
Speaking of parties, this avocado-feta dip with spicy pepitas is a real crowd-pleaser.
P.S. Another interesting outlook on saying goodbye at parties.
P.P.S. More dips & spreads here.
Avocado-Feta Dip with Spicy Pepitas
- 4 avocados, pitted and peeled
- 2 jalapeño peppers, seeded and minced
- 2 small onions, diced
- 3 garlic cloves, minced
- 1 cup feta, crumbled
- 1 cup fresh coriander leaves
- 1 1/2 lemons, juiced
- 2 tsp canola oil
- 1 tsp ground cumin
- 1/2 tsp salt, or to taste
- 1-2 tsp canola oil
- 2 tbsp pepitas / pumpkin seeds
- 1/4 tsp cayenne pepper, or to taste
- Salt, to taste
Heat 1 tsp of canola oil in a medium skillet. Add the onion, jalapeño peppers, garlic and sauté for 5 minutes. Add the cumin, stir and cook for another minute. Set aside.
In a food processor, place the avocados, onion mixture, crumbled feta, coriander leaves, lemon juice and remaining 1 tsp of canola oil. Process until smooth, or leave some texture if you prefer. Taste and season with salt if needed. Set aside.
For the spicy pepitas: Heat canola oil in a medium skillet. Add the seeds and stir to coat in oil. Season with cayenne pepper and salt, to your liking. Cook for a couple of minutes, until they’re nice and golden. Note: It’s a good idea to cover the pan as the seeds will pop & jump when heated.
Transfer the dip in a serving bowl and top it up with the spicy, crunchy pepitas.
Serve with unsalted corn chips. The dip is also delicious with raw vegetables, or even as a spread for sandwiches.
Crunch, crunch. Yum!