Layered Monterey Pumpkin Dip

[kirra]

Layered Monterey Pumpkin Dip

Ingredients:

1 can (15 ounces) Pure Pumpkin
1 package (8 ounces) 1/3 less fat cream cheese (Neufchâtel), at room temperature
3 tablespoons sliced jalapeños juice
1 container (8 ounces) reduced fat sour cream
1 can (4 ounces) diced green chiles
2 tablespoons chopped, sliced jalapeños
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 can (2 1/4 ounces) sliced ripe olives, drained
2 green onions, sliced
1/4 cup finely chopped red onion
Tortilla chips

Preparation:

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 tortilla chips. (Makes 12 about 45 servings, 2 tablespoons servings each)

Nutritional Info:
per serving: 25 calories, 15 calories from fat
2 g total fat, 1 g saturated fat
5 mg cholesterol
65 mg sodium
2 g carbohydrate
1 g fiber
1 g sugars
1 g protein
25% vitamin A