Monterey Pumpkin Dip


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A unique use of pumpkin with a surprising spicy kick.

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  • 1 can (15-oz.) pumpkin
  • 1 package (8-oz.) cream cheese, softened
  • 2 Tbs. jalapenos sliced, finely chopped, plus 3 Tbs. of their juice
  • 8 oz. sour cream
  • 1 can (4-oz.) sliced green chilies
  • 1/4 tsp. garlic salt
  • 1 medium tomato, seeded and chopped
  • 1 can (2.25-oz.) sliced ripe olives
  • 2 green onions, sliced
  • 1/4 C. finely chopped red onion

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Combine pumpkin, cream cheese and jalapeno juice in medium bowl. Spread into 8-inch square baking dish. Combine sour cream, chilies, jalapenos and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover and refrigerate for 2 hours. Serve with tortilla chips. 

Reviews (1)

  • I am so excited about this recipe, Monterey Pumpkin Dip. I had found it in an old cook book and made it for the family at Thankgiving and everyone loved it and was surprised to find out pumpkin was used in it. Unfortunately I let someone borrow the cook book and it got lost. I have since been looking for this recipe for at least 6 yrs. I thought it was a tex mex dip and as much as I searched I couldn't find it untill today when I began checking out pumpkin dips on your site. This really a very unique combination and delicious and my family is going to be so very happy that I can make it again for them. I will be forever gratefull for your recipe site.
    Thamk You
    Nancy L.

    Flag as inappropriate auntlulu  |  November 8, 2010

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