April 17, 2007

Mexican Pumpkin Dip

This is going to look like a bean dip, but it's oh-so-much-healthier! Don't tell anyone it's pumpkin. See if they can guess.

Mexican Pumpkin Dip

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 pkg. (8 oz.) cream cheese, softened
8 oz sour cream
4 oz diced green chiles
2 T chopped, sliced jalapeƱos
1/4 t garlic salt
1 medium tomato, seeded and chopped
1 small can (2 1/4 oz.) sliced ripe olives
2 green onions, sliced
1/4 cup finely chopped red onion
1 c cheddar cheese, grated

tortilla chips

Mix pumpkin and cream cheese bowl until smooth, adding 1-3 T water if needed. Spread into 8-inch baking dish. Combine sour cream, chiles, jalapeƱos 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.

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