MONTEREY PUMPKIN DIP

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!
1 (15-ounce) can Pure Pumpkin
1 (8-ounce) package cream cheese, softened
2 tablespoons Pickled Jalapeños sliced, finely chopped, plus 3
tablespoons of their juice
1 cup sour cream
1 (4-ounce) can diced Green Chiles
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 (2.25-ounce) can sliced ripe olives
2 green onions, sliced
1/4 cup finely chopped red onion


COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl.
Spread into 8-inch square baking dish.
COMBINE 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.
Makes 12 servings.