Prep: 10 Mins

Expect the unexpected with the addition of pumpkin to a traditional layered dip. The more you eat the more you'll find yourself being drawn back. Good to the last spoonful!

Layered Monterey Pumpkin Dip


  • 1 can (15-oz.) of pumpkin
  • 1 package (8-oz.) reduced-fat cream cheese, softened
  • 2 tbls. ORTEGA Pickled Jalapenos Sliced, finely chopped, plus 3 tablespoons of their juice
  • 8 ozs. light sour cream
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/4 teaspoon garlic salt
  • 1 medium tomato, seeded and chopped
  • 1 can (2.25-oz.) B&G Sliced Ripe Olives
  • 2 green onions, sliced
  • 1/4 cup finely chopped red onion


COMBINE pumpkin, cream cheese and jalapeno juice in medium bowl. Spread into 8-inch square baking dish.

COMBINE sour cream, chiles, jalapenos 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.

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