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Layered Monterey Pumpkin Dip

Submitted by: charleycooke on October 7, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Layered Monterey Pumpkin Dip

Pumpkin? In a dip? Yes, pumpkin in a dip. And it is so good. This is a really good way to get a compliment on your cooking abilities. No one will think the secret ingredient in this delicious, slightly spicy dip is plain old pumpkin. Pumpkin is versatile, it has a mellow, sweet flavor that goes will with a lot of flavors.

I found the original recipe on the Nestle website. I have made some changes to suit our tastes. Feel free to do the same.

Attribution Link

Difficulty: Easy


1-15oz can pumpkin puree, not pumpkin pie filling
1-8 oz package of cream cheese, softened
3 Tablespoons jarred jalapeno juice
1-8 oz container sour cream
2 Tablespoons chopped jarred jalapenos
1-4 oz can chopped green chilies
1 medium tomato, seeded and chopped
3 green onions, chopped
1-2 1/4 oz can sliced olives, chopped


Mix first 3 ingredients, combine well.

Spread into an 8×8 inch baking dish.

Mix sour cream, green chilies and jalapenos. Spread over pumpkin layer.

Sprinkle tomatoes, green onions and olives.

Cover and refrigerate 2 hours or overnight. Serve with chips or crackers for dipping.

You can use low fat cream cheese and light sour cream to make it a little healthier if you wanted to.

Categories: Appetizers & Snacks

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