Layered Monterey Pumpkin Dip

[Linda in MO]

I was just searching the verybestbaking.com website and came across this recipe. It got good reviews...
http://www.meals.com/ImagesRecipes/28723S.jpg

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!

* Exported from MasterCook *

Layered Monterey Pumpkin Dip

Recipe By : verybestbaking.com
Serving Size : 0 Preparation Time :0:00
Categories : Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can LIBBY'S 100% Pure Pumpkin -- (15 oz.)
1 pkg. reduced-fat cream cheese -- (8 oz.) softened
3 tablespoons sliced jalapeños juice
1 container light sour cream -- (8 oz.)
1 can ORTEGA Diced Green Chiles -- (4 oz.)
1/4 teaspoon garlic salt
1 medium tomato -- seeded and chopped
1 can sliced ripe olives -- (2 1/4 oz.)
2 green onions -- sliced
1/4 cup finely chopped red onion
1 serving tortilla chips

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.

Recipe Reviews:

Monterey Pumpkin Dip
Submitted Date: October 2003
Rating:
Reviewed By: Leah Gunderson from Lowell, IN
Comments: Wow, what a tasty dip. Great for teacher carry ins.


Pumpkin dip
Submitted Date: October 2003
Rating:
Reviewed By: Jackie Mokres from , Gilroy
Comments: I tried this at an office potluck. Everyone raved.


Montery Pumpkin dip
Submitted Date: October 2003
Rating:
Reviewed By: Shelley Johnson from Crestwood, KY
Comments: I made this for a gathering and nobody guessed this had pumpkin in it. Quite yummy!


layered Monterey pumpkin Dip
Submitted Date: August 2003
Rating:
Reviewed By: Gaylene Schiller from Borger, TX
Comments: This is very good. the next time I ate this i added some extras, tomatoes, taco meat. I had to leave out the hot peppers I cant' eat them.


Great Potluck Dip!
Submitted Date: April 2003
Rating:
Reviewed By: Nancy Reeves from CA
Comments: My office is full of fabulous cooks, so I always fret over what to bring for an upcoming potluck. I love to bring in unique dips...and this dip is sure to be a mega hit!


Suprize! It's pumpkin
Submitted Date: March 2003
Rating:
Reviewed By: Nancy Martel from East Montpelier, VT
Comments: I made this dip for a party and everyone loved it! no one could believe it was made with pumpkin and low in fat.


Yummy
Submitted Date: February 2003
Rating:
Reviewed By: Pat Weltch from Greensboro, NC
Comments: This was so yummy and so very different. Everyone loved this and a couple of women ask for the recipe.


Layered Monterey Pumpkin Dip
Submitted Date: November 2002
Rating:
Reviewed By: Dorine Hamilton from Molalla, OR
Comments: What a wonderful unique dip. It got rave reviews from the women who tried it, including me.


Spicy
Submitted Date: November 2002
Rating:
Reviewed By: Pamela Schiopen from Dallas, OR
Comments: This dip is unique, fun and a great way to feature pumpkin.


Layered Monterey fantastic
Submitted Date: October 2002
Rating:
Reviewed By: Joanna Gotwald from Cleveland, OH
Comments: You would never guess this fresh, Taco style dip has pumpkin in it. It's creamy and had everyone guessing what that special ingrediant was. If you want something unique and a conversation maker at any party this was it. Everyone wanted the recipe. I of course directed them to the verybestbaking web site and had a number of people say they tried the recipe for other party's with rave reviews.

[Beth]

That's interesting. I'm curious to find out is anyone here tries it. Of course, I'd have to wait to make it for a group because my family would think I was trying to poison them. :D

[Linda in MO]

Well it's definitely different, isn't it? Not sure when I'll have the guts to try it, but I'm really intrigued by it. If anyone tries it, please post a review.

[Wendy w]

Linda, what an interesting recipe! We are having a fall oriented potluck dinner at a friend's next week where I'll be making Sneezles' chicken chili soup (I know that its not the right name) will be the main course. I am really tempted to make this too.

[Linda in MO]

Wendy, that sounds like the perfect opportunity to try this dip. Let us know if you make it.

[Wendy w]

Linda, I definitely will! I love the element of surprise too!:) :D

[Wendy w]

I made this today for a get together tonight with friends and we all loved it. I teased them about the secret ingredient and finally fessed up and they thought that it was a great idea. My friend's picky DH even liked it. It was really easy to put together and since I couldn't find "jalapeno juice", I ground up jalapenos with a few tablespoons of water in the mini food processor and strained.
Thanks Linda! Great recipe!

[Beth]

I'm glad someone tried this and liked it. I'd like to try it sometime, but it needs a group thing to try it. Will try to keep it in mind.

[funnybone]

Well I missed this post the first time, but I am glad it came back up because this is exactly what I want to take to Bunco in a couple of weeks. Thanks for the recipe. :D

[funnybone]

Okay, I am confused now. The recipe calls for 3 tablespoons sliced jalapeños juice so is this jalapenos in a jar, or what?

Later in the recipe it says COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl. How many jalapenos?

Can someone clarify this for me. I'm ususally not baffled by ingredients and instructions, but I don't use jalapenos often :o :confused: Thanks.

[Linda in MO]

Wendy, thanks for the review! I'm so glad you and your friends enjoyed it. I can't wait to try it.

funnybone, believe it or not, after I posted this recipe I also found it in an old Hometown Cooking magazine. It calls for "3 T. pickled jalapeno pepper liquid". So I think you're supposed to use the vinegary liquid that pickled sliced jalapenos come in. Let us know if you try it.

[funnybone]

Originally posted by Linda in MO
funnybone, believe it or not, after I posted this recipe I also found it in an old Hometown Cooking magazine. It calls for "3 T. pickled jalapeno pepper liquid". So I think you're supposed to use the vinegary liquid that pickled sliced jalapenos come in. Let us know if you try it.

I will try it, as long as Bunco is still on :D . I'm assuming that this is that 4 oz can of green chile peppers (I have Old El Paso brand) and I use the rest of the chiles in the recipe.

[bobmark226]

Originally posted by Linda in MO
It calls for "3 T. pickled jalapeno pepper liquid". So I think you're supposed to use the vinegary liquid that pickled sliced jalapenos come in. Let us know if you try it. [/B]

Small aside here: that same liquid can make for a great "dirty" martini, as do most brines from jars of olives.

BOB

[Linda in MO]

Originally posted by funnybone
I'm assuming that this is that 4 oz can of green chile peppers (I have Old El Paso brand) and I use the rest of the chiles in the recipe.

No, I think they want you to use the brine from pickled jalapenos that come in a jar. The kind that some people put on nachos, etc.

[funnybone]

Originally posted by Linda in MO


No, I think they want you to use the brine from pickled jalapenos that come in a jar. The kind that some people put on nachos, etc.

Thanks - I'm sure I can find them around here. :D

[funnybone]

COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl.



Okay, I found the Jalepenos (11 oz jar) but my question is - How many do I use??? 11 oz seems like a lot.


As for the chiles, I assume I drain them?
:confused: :confused:

[Beth]

For the chilies, I don't usually drain them unless they seem to have a lot of liquid on top, in which case I just por that off.

I am reading this as NOT using the jalapenos themselves, but only some of the liquid they are packed in. If you like the heat, you could certainly add some of the peppers too. If you don't like the heat and don't want the jar of peppers around, I would might use picante sauce. It will tint the sour cream though -- so a little lime juice and a couple of shakes of hot sauce if pink sour cream isn't your thing???. :D)

[funnybone]

Originally posted by Beth
For the chilies, I don't usually drain them unless they seem to have a lot of liquid on top, in which case I just por that off.

I am reading this as NOT using the jalapenos themselves, but only some of the liquid they are packed in. :D)

Beth, thanks for answering the draining part.

As for using the jalapenos, they are not listed in the ingredients but are in the directions, so that is why I am confused. I juice is added to the cream cheese and pumpkin while it says to add the jalapenos with the chiles and sour cream.

[Linda in MO]

Originally posted by funnybone


Beth, thanks for answering the draining part.

As for using the jalapenos, they are not listed in the ingredients but are in the directions, so that is why I am confused. I juice is added to the cream cheese and pumpkin while it says to add the jalapenos with the chiles and sour cream.

Yes, Beth is correct. You're only supposed to use the jalapeno juice and not the jalapenos. Sorry for the confusion. I just copied and pasted that recipe from another site. I will see if I can edit it, but I bet it's too late.

[funnybone]

Originally posted by Linda in MO


Yes, Beth is correct. You're only supposed to use the jalapeno juice and not the jalapenos. Sorry for the confusion. I just copied and pasted that recipe from another site. I will see if I can edit it, but I bet it's too late.

Thanks Linda. I know you just copied and pasted but they just wanted to confuse me by putting them in the directions. I'll try it without the jalepenos - I could always add some for extra zing if I think it needs it. ;) I bought mild ones which I really didn't know existed. Jalenpenos are jalepenos, I thought - you can't control their heat.:rolleyes: :)

[Beth]

Thay are breeding jalapenos to be hotter than average and milder than average. We have bought some of the plants here, but with sun, rain, soil, temperment or whatever variations determine whether a pepper will be hotter or milder, I don't know we saw a consistent variation in the heat, plant by plant. They could also seed the mild ones and leave the seeds in hotter ones. Dunno.

[funnybone]

Well I am disappointed to report that I won't be making this one for Bunco tonight. I have a sick 8 year old at home and can't get out to the store to buy the tomatoes and green onions.:( I've made the Pumpkin Streusel Bread to take instead. Next time though!

[funnybone]

I finally got around to trying this last night for a get together. It was really good and if definitely could not detect the bottom layer had pumpkin in it. I expected it to be a bit hot, but it wasn't at all. If I make it again, and it was good enough to make again, I would add some jalapenos to it with the juice. :D

[mom2garret]

Thanks for the post. It certainly looks like a conversational recipe for Super Bowl Sunday! DH and I just saw something on TV that said pumpkin is a great food to eat for people watching their weight (I kind of assumed pumpkin pue was out ;) ). I look forward to seeing reviews!

[ande]

I kind of assumed pumpkin pue was out

OK, I gotta say...I'm not watching my weight, but I definitely try to avoid pumpkin pue! :D

[Clover]

I just checked the verybestbaking.com site, and this recipe is still there. It calls for both 3 tablespoons jalapeno juice and 2 tablespoons chopped sliced jalapenos. It doesn't say pickled, but that must be what they mean. I'm glad this thread came up before I tried this recipe.

1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 pkg. (8 oz.) reduced-fat cream cheese, softened
3 tablespoons sliced jalapeños juice
1 container (8 oz.) light sour cream
1 can (4 oz.) diced green chiles
2 tablespoons chopped, sliced jalapeños
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 can (2 1/4 oz.) sliced ripe olives
2 green onions, sliced
1/4 cup finely chopped red onion
1 serving of tortilla chips

[funnybone]

Originally posted by Clover
I just checked the verybestbaking.com site, and this recipe is still there. It calls for both 3 tablespoons jalapeno juice and 2 tablespoons chopped sliced jalapenos. It doesn't say pickled, but that must be what they mean. I'm glad this thread came up before I tried this recipe.



Thanks for the info. They obviously made the correction then. I checked the website when the recipe was first posted, but not since. :( The jalapenos would make it better, so if anyone is planning on making this, I would say they are a must.

[TLee4]

Originally posted by ande


OK, I gotta say...I'm not watching my weight, but I definitely try to avoid pumpkin pue! :D

LOL!

[mom2garret]

Oops, guess I should have checked my spelling. PIE PIE PIE!!!! Gross I wouldn't want PUE!!! ;)

[Linda in MO]

Originally posted by funnybone

Thanks for the info. They obviously made the correction then. I checked the website when the recipe was first posted, but not since. :( The jalapenos would make it better, so if anyone is planning on making this, I would say they are a must.
Yes, they must have corrected it because I just did a copy and paste from the website. I see that it calls for adding jalapenos in my directions but it just doesn't list them as an ingredient. Sorry for the confusion! I guess I should proofread better. :o Glad people are enjoying it though. I still haven't tried it yet.

[funnybone]

Originally posted by Linda in MO

Glad people are enjoying it though. I still haven't tried it yet.

:eek: :eek: :eek: :eek: :eek: :eek:


I have posted recipes that I have yet to try as well. ;) :o :D