Thursday, October 22, 2009

Festive Pumpkin Dip

This is a wonderful, hearty dip! And when you're done making it for your party that night, you can save the left over pumpkin puree to make pumpkin pancakes the next morning!

12 oz Cream Cheese
3/4 cup cooked or canned pumpkin
2 tablespoons taco seasoning mix
1/8 garlic powder
1/3 cup chopped dried beef
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 oz) sliced ripe olives, drained
1 round loaf (1 pound) Italian or pumpernickel bread (I use Kings Hawaiian)
Fresh vegtables, crackers or corn chips

In a mixing blow, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until ready to serve. Just before serving, cut top off bread; scoop out the bread from inside, leaving a 1/2 in. shell (save the bread from inside for another use). Fill the shell with creams cheese mixture. Serve with vegetables, crackers or corn chips. Yield: 3 cups.


  1. Oh wow! This one sounds delicious-I'll have to try it! Thanks for sharing :-)

  2. This sounds interesting Jamie.



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