Category : Snacks & Hor d'oeuvres
Author : Norman
Hits : 4480
Date : 14/03/2001
1 can (15 oz) LIBBY’S 100% Pure Pumpkin 1 pkg. (8 oz) reduced fat cream cheese, softened 3 tbsp Sliced Jalapeños juice 1 cup (8 oz container) light sour cream 1 can (4 oz) Diced Green Chiles 2 tbsp finely chopped Jalapeños 1/4 tsp garlic salt 1 medium tomato, chopped 1 can (2 1/4 oz) sliced ripe olives 2 green onions, sliced 1/4 cup finely chopped red onion 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 chips.
Zucchini is available year-round with peaks in late spring and early summer. Zucchini from Northern states is available July through September.
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