Pumpkin Seed and Tomatillo Dip

Directions

1. 1
   Preheat the oven to 450.
2. 2
   On a large baking sheet, toss the tomatillos and garlic with 2 tablespoons of the olive oil and season with salt and pepper.
3. 3
   Roast for about 15 minutes, stirring occasionally, until the tomatillos are tender.
4. 4
   Add the dried chiles and roast for 3 minutes longer, until the chiles are toasted.
5. 5
   Scrape the tomatillo mixture into a food processor and pulse until smooth.
6. 6
   Transfer the dip to a medium bowl and stir in the pumpkin seeds, sugar and remaining 3 tablespoons of olive oil.
7. 7
   Season with salt and pepper.