Festive Pumpkin Dip -- Quad-Cities Online Recipe Book
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Festive Pumpkin Dip

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Ingredients

12 ounces of cream cheese, softened
3/4 cup canned pumpkin
2 tablespoons taco seasoning mix
1/8 teaspoon garlic powder
1 package (2-1/2 ounces) dried beef, finely chopped
1/3 cup green pepper, chopped
1/3 cup red pepper, chopped
1 can (2-1/2 ounces) sliced black olives, drained
1 pound round oaf Italian pumpernickel or small pumpkin
Choice of vegetables, crackers or corn chips for pumpkin dip

Instructions

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. Yield: 3 cups. If choose bread to serve in: cut top off bread and scoop out bread from inside leaving a 1/2-inch shell. Fill shell with dip mixture.

If choose a pumpkin to serve in: remove pulp and seeds from inside; put a shallow dish inside the shell and fill with mixture. Serve with vegetables, crackers or corn chips.

Linda Enders
Port Byron



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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