A health and very easy to make dip that everyone will love.
1 can (15 oz.) Pure Pumpkin (I use Libby's)
1 pkg. (8 oz.) ⅓ less fat cream cheese (Neufchâtel), at room temperature
3 tablespoons sliced jalapeños juice
1 container (8 oz.) reduced fat sour cream
1 can (4 oz.) diced green chiles
2 tablespoons chopped, sliced jalapeños
¼ teaspoon garlic salt
1 medium tomato, seeded and chopped
1 can (2¼ oz.) sliced ripe olives, drained
2 green onions, sliced
¼ cup finely chopped red onion
Tortilla chips (I like the whole grain ones)
No nutrition information available
Combine the pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish.
Combine the sour cream, chiles, jalapeños 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.