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Nutrition Facts
Serving Size 1 cups 273g Recipe makes 3 cups) The following items or measurements are not included below: light cream cheese Mexican seasoning
Calories 752
Calories from Fat 310		(41%)
Amount Per Serving		%DV
	Total Fat 34.5g	53%
	Saturated Fat 18.4g	91%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 89mg		29%
Sodium 1750mg		72%
Potassium 506mg		14%
Total Carbohydrate 86.3g		28%
	Dietary Fiber 5.7g	22%
	Sugars 8.3g
Protein 24.8g		49%
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Pumpkin Football Menu

Starrynews

Savory Pumpkin Dip

Recipe #191775 | 1¼ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Oct 23, 2006

I served this recipe at a Halloween themed party years ago and it was a big hit. I had moved and lost touch with most of the ladies who had attended the party. However, several years later, I received a phone call from one of the women who had been a guest at the party...she said she had been trying to track me down all that time because she wanted a copy of the recipe of the pumpkin dip I had served. I very happily provided her with the recipe and here it is for everyone else. I served this inside a large round of bread, which can be dyed orange to make it look like a pumpkin. Just use any recipe you like for a yeast bread and add orange food coloring to the dough (you can reserve a small dough ball and dye it green to stick on top of the round loaf before baking to represent a stem)...cut off the top of the loaf of bread and scoop out the inside to form a cavity to place your dip inside, then serve the bread "guts" as dippers, along with fresh veggies, crackers, chips, etc..whatever you prefer.

3 cups (change servings and units)

Ingredients

1 lb bread, whole round loaf, unsliced (see the description above for suggestions)
3/4 cup cooked pumpkin, mashed, unseasoned (canned is fine)
12 ounces light cream cheese, at room temperature (Neufchatel)
2 tablespoons Mexican seasoning, blend
1/8 teaspoon garlic powder
1/8 teaspoon pumpkin pie spice (to taste)
1/3 cup deli ham, thinly sliced, cut into small pieces
1/3 cup red bell pepper, diced
1/3 cup green bell pepper, diced
1 (2 1/4 ounce) can black olives, sliced, drained

Directions

1
Beat together the pumpkin, cream cheese, Mexican seasoning blend,garlic powder, and pumpkin pie spice -- test seasoning and adjust to your liking. (NOTE:if your Mexican seasoning is not salty/peppery enough you may wish to add a bit of salt & pepper to taste as well, cayenne pepper if you want it zesty).
2
Gently stir in diced bell peppers, the ham, and the olives to combine.
3
Cover and chill until ready to serve.
4
Before serving, cut off the top of your round loaf of bread and scoop out the middle, forming a bread bowl and lid (see description above for more complete suggestions) and fill the cavity with the dip.
5
Serve dip with assorted fresh veggies, crackers, chunks of torn bread, etc.

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Featured Reviews for This Recipe

From: Starrynews

On Oct 21, 2008

Excellent! I served this at a football party, and people couldn't get enough of it! I omitted the black olives (personal preference) and made half with the ham and half without (for vegetarian guests). It was great with veggies, crackers, baguette, and tortilla chips. Thanks for a keeper!

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From: Linda B

On Nov 24, 2006

I made this to take to a friend's for Thanksgiving and put it in a cute ceramic pumpkin baking dish for a hostess gift. The presentation was very nice. We enjoyed this with assorted veggies. I used Emeril's Southwestern spice in place of the Mexican and added a little salt and pepper. We all really liked this, and I will make again.

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