Festive Pumpkin Dip

• 24 Servings
• Prep: 20 min. + chilling

Ingredients

• 12 ounces cream cheese, softened
• 3/4 cup canned pumpkin
• 2 tablespoons taco seasoning
• 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 bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until serving.
• 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.

Festive Pumpkin Dip published in Taste of Home October/November 1997, p44