Spice up your appetizer with this fall dip from Jillian Harris.
Pumpkin veggie dip
Ingredients:
- 8 ounces reduced-fat cream cheese, softened (you can also use regular)
- 1/2 cup canned pumpkin
- 2 tablespoons taco seasoning mix
- 1/8 teaspoon garlic powder
- 1/2 cup chopped bell pepper, any color
- 1 ounce chopped olive (optional)
Method:
Beat together the first four ingredients. Stir in the bell pepper and olives. Chill until serving.
Courtesy Jillian Harris & LG Canada
www.jillianharris.com
www.lg.com/ca_en