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Monterey Pumpkin Dip
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Expect the unexpected with the addition of pumpkin to a traditional layered dip. The more you eat the more you'll find yourself being drawn back. Good to the last spoonful!
1 (15-ounce) can Pure Pumpkin
1 (8-ounce) package cream cheese, softened
2 tablespoons Pickled Jalapeños Sliced, finely chopped, plus 3 tablespoons of their juice
1 cup sour cream
1 (4-ounce) can Diced Green Chiles
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 (2.25-ounce) can sliced ripe olives
2 green onions, sliced
1/4 cup finely chopped red onion
COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch square baking dish.
COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips.
Makes 12 servings.
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