Monterey Pumpkin Dip

A health and very easy to make dip that everyone will love.


45 servings


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)

Nutritional information

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.