Festive Pumpkin Dip Recipe

5 5 6
Festive Pumpkin Dip Recipe
Festive Pumpkin Dip Recipe photo by Taste of Home
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Festive Pumpkin Dip Recipe

Read Reviews
5 5 6
Publisher Photo
Pumpkin adds a sweet element to savory cream cheese dip. It's a chunky, satisfying snack for fall. —Evelyn Kennell, Roanoke, Illinois
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 12 ounces cream cheese, softened
  • 3/4 cup cooked or canned pumpkin
  • 2 tablespoons taco seasoning mix
  • 1/8 teaspoon garlic powder
  • 1/3 cup chopped dried beef
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 round loaf (1 pound) Italian or pumpernickel bread
  • Fresh vegetables, crackers or corn chips

Directions

In a mixing bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until ready to serve. Just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2-in. shell (save the bread from inside to make croutons or bread crumbs or save for another use). Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips. Yield: 3 cups.
Originally published as Festive Pumpkin Dip in Taste of Home October/November 1997, p44

  • 12 ounces cream cheese, softened
  • 3/4 cup cooked or canned pumpkin
  • 2 tablespoons taco seasoning mix
  • 1/8 teaspoon garlic powder
  • 1/3 cup chopped dried beef
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 round loaf (1 pound) Italian or pumpernickel bread
  • Fresh vegetables, crackers or corn chips
  1. In a mixing bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until ready to serve. Just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2-in. shell (save the bread from inside to make croutons or bread crumbs or save for another use). Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips. Yield: 3 cups.
Originally published as Festive Pumpkin Dip in Taste of Home October/November 1997, p44

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Reviews forFestive Pumpkin Dip

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mptwins User ID: 5671414 256693
Reviewed Nov. 12, 2016

"Making it again as I have been told over and over that everyone at Thanksgiving loved it! Has a great taste with the taco and pumpkin mix!"

MY REVIEW
keely27 User ID: 4249986 240452
Reviewed Dec. 28, 2015

"Have made this several times -- can't tell there's pumpkin in it"

MY REVIEW
fran'scooking User ID: 4800936 24440
Reviewed Nov. 13, 2011

"This has become a Thanksgiving must. Even those who don't like pumpkin look forward to this dish."

MY REVIEW
cookingforten User ID: 115286 202385
Reviewed Dec. 18, 2010

"This is quick, easy, and everyone loves it at all the parties. They can't believe there is pumpkin in it!"

MY REVIEW
cookingforten User ID: 115286 77801
Reviewed Oct. 19, 2008 Edited Dec. 18, 2010

"This recipe is fabulous. Kids who don't eat or like pumpkin do not even know they are eating it! I have made it for several gatherings and always get rave reviews."

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