1 (15 oz.) can pumpkin
1 (8 oz.) pkg. Neufchatel-style cream cheese, softened
3 T. pickled jalapeño pepper liquid
1 (8 oz.) container sour cream
1 (4 oz.) can diced green chiles
2 T. finely chopped pickles jalapeño peppers
1/4 tsp. garlic salt
1 medium tomato, chopped
1 (2 1/4 oz.) can sliced ripe olives
1/3 c. sliced green onions
1/4 c. finely chopped red onions
In a medium bowl, beat together the pumpkin, cream cheese and jalapeno liquid with an electric mixer until
smooth. Spread in a 2-qt. dish. In another bowl, combine sour cream, green chilies, jalapeno peppers and garlic
salt. Spread atop the pumpkin layer. Sprinkle with tomatoes, olives, and green and red onions. Cover; chill
for 2 to 4 hours. Serve with tortilla chips. Serves 12.
