I’m in Fall cooking mode! As I mentioned in my last post, I’ve been preparing dishes that contain pumpkin, sweet potatoes and other Fall ingredients.
So, while I’m on a ‘dip’ roll, I’m going to go ahead and post the recipe for this chip dip called Fiesta Pumpkin Dip. My last dip was a sweet Pumpkin Spice Dip for Pumpkin Spice Cookies! So yummy! Well, this one is a savory type dip for Corn Chip Scoops and Bugles. Bugles? Yep, Bugles. My first time eating this dip was a bunch of years ago at my sister, Teresa’s house and she served it with Bugles. It was a great pair! She loves making appetizers, dips, cheese balls and desserts. That’s her thing. So I got the recipe from her and started making it too. In case you can’t find Bugles, I also pair it with Corn Chip Scoops, which is what’s shown in the pictures on this post.
This is a chop, mix and refrigerate kind of recipe. No cooking or baking required. I do find this dip to get better as the days go by. Definitely make it at least the night before you’re gonna serve it so the flavors can marry.
Here’s how I make it.
Fiesta Pumpkin Dip
You’ll want to start by getting the cream cheese to room temperature. This will create a soft creamy texture for the dip.
Now let’s get the chopping done. The dried beef typically comes in a jar and it’s thin salty slices of… well… dried beef! You’ll need 1/3 cup finely chopped. I found it to take about 6 slices. Using a sharp knife, cut through the stacked slices into thin strips, then turn your knife 90 degrees and cut into small pieces.
When chopping the bell peppers and black olives, dice them into little pieces. This is a dip for chips and it’s better to not have large pieces to scoop up.
Now we’re ready to make the dip! In a medium size mixing bowl, beet together the room temperature cream cheese, pumpkin, taco seasonings and garlic powder with a hand mixer until it’s super creamy.
Now you can ditch the hand mixer and grab your big ole spoon or spatula. Stir in the green and red bell peppers along with the dried beef. If you like some heat, throw in a finely chopped jalapeno! Right down our alley!
Then ever so gently fold in the chopped black olives.
If you don’t have any black olives but you have green, you can certainly add those instead!
I just LOVE this Pumpkin Dip!! I do find that the flavors are better and more blended the next day, so I have a tendency to make this the day before and refrigerate. And by the way, the day after that it’s even better!!
To serve, surround a nice bowl of this Fiesta Pumpkin Dip with your favorite Bugles or Corn Chip Scoops or even tortilla chips! What ever floats your boat!
Do you have a favorite chip dip?
Here’s the printer friendly recipe.