Recipe of the Week!

Remember that nummy pumpkin dip recipe that my friend made for her Halloween party in Chicago a couple of weeks ago? Well, I got the recipe and I finally made it! I made two, one for each party Saturday night, they were both a hit! I LOVE this dip, it is a very seasonal at the moment and for any of you that have to bring or make an appetizer for Thanksgiving it would be ideal! BTW-my mom thought it was a little "spicy" but then again, she is from MN and she thinks ketchup is spicy. . . .

*Layered Pumpkin Dip*

1 can (15 oz.) solid pack pumpkin
1 pkg. (8 oz.) low-fat cream cheese, softened
3 or 4 T juice from pickled jalapeno peppers
1 container (8 oz.) light sour cream
1 small can diced green chili peppers

2 T. pickled jalapeno peppers, diced
¼ tsp. garlic salt

1 medium tomato, seeded and chopped
1 small can sliced black olives
2/3 cup finely chopped red onion

½ cup green onion, sliced
Tortilla chips

Combine pumpkin, cream cheese and jalapeño juice. Beat with mixer on low speed until smooth.

Spread into shallow serving dish.

Mix Sour cream, green chilies, jalapenos and garlic salt together

Spread on top of pumpkin mixture, leaving an inch or so around the edges

Top with tomato, olives, and onion, each in its own layer.

Cover; refrigerate for 2 -4 hours.

Serve with tortilla chips.

I used these and they are WONDERFUL!