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. When I thought about what recipes I wanted to do this week, I knew that I wanted to include some savory recipes. Pumpkin is versatile, it has a mellow, sweet flavor that goes will with a lot of flavors, especially sage.
Let me start this punkin week off with this simple, savory pumpkin dip recipe.
Put the pumpkin, cream cheese and jalapeno juice into a bowl.
Beat it with a mixer until it is creamy and the cheese is completely combined. Spread it into a baking dish.
(Pretend all the cream cheese is mixed into my pumpkin. I only have one beater for my hand mixer at the moment because the kids buried mine somewhere. We haven't found it yet.)
Next, mix the sour cream, green chilies and jalapenos in a bowl.
Spread it over the pumpkin mixture.
Now, chop some green onion, olives and tomatoes. Sprinkle them over the top of it all.
And there you have it, one incredible easy to make dip. And, you can use low fat cream cheese and light sour cream to make it a little healthier if you wanted to.
Here is where I found the original recipe.
I have made some changes to suit our tastes. Feel free to do the same.
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 8x8 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.