Festive Pumpkin Dip Recipes

Steps:

• In a bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until serving. , If desired, 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.

Steps:

• Beat together the first four ingredients.
• Stir in the bell pepper and olives.
• Chill until serving!

Steps:

• Beat together the pumpkin, cream cheese, Mexican seasoning blend,garlic powder, and pumpkin pie spice -- test seasoning and adjust to your liking. (NOTE:if your Mexican seasoning is not salty/peppery enough you may wish to add a bit of salt & pepper to taste as well, cayenne pepper if you want it zesty).
• Gently stir in diced bell peppers, the ham, and the olives to combine.
• Cover and chill until ready to serve.
• Before serving, cut off the top of your round loaf of bread and scoop out the middle, forming a bread bowl and lid (see description above for more complete suggestions) and fill the cavity with the dip.
• Serve dip with assorted fresh veggies, crackers, chunks of torn bread, etc.

Steps:

• Mix together cream cheese, pumpkin, garlic powder and taco seasoning.
• Add peppers, dried beef and black olives.
• Serve this in a hollowed out loaf of bread and use Ritz sticks or Triscuit Crackers for dipping.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash on a rimmed baking sheet. Drizzle olive oil over squash and season with salt and pepper. Place garlic in a piece of aluminum foil, drizzle olive oil over garlic, and loosely wrap foil around garlic. Place garlic packet on the baking sheet with squash.
• Bake in the preheated oven until squash is soft and golden brown, about 50 minutes. Cool squash slightly.
• Melt 1/4 cup butter in a skillet over medium heat; cook and stir scallions until softened, about 4 minutes.
• Scoop meat from cooked squash and transfer to a food processor. Squeeze garlic cloves from skins and add to squash in food processor; add scallions and chipotle peppers. Pulse until mixture is smooth. Add remaining butter, sour cream, Parmesan cheese, cream cheese, and lemon juice; pulse just until combined but not smooth. Season dip with salt and pepper.
• Refrigerate dip for 1 hour.