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1/3 cup toasted pumpkin seeds 4 ounces softened reduced-fat cream cheese or 4 ounces cream cheese 4 ounces goat cheese (I used La Buchette with Fine Herbs) 1 (16 ounce) jar salsa (Frontera Jalapeno Cilantro recommended) chopped fresh cilantro [...]
Read the recipe at food.com
