Festive pumpkin dip is from Evelyn Kennell, Roanoke, Illinois Surprise party guests with this festive fall hors d’oeuvre. Served in a round bread bowl, it’ll make an attractive addition to your buffet table. Surround the bread bowl with veggies (as shown) and place a basket of assorted crackers next to it. You’ll find that the dip will be gone in no time at all!

Ingredients

12 ounces cream cheese, softened

3/4 cup canned pumpkin

2 tablespoons taco seasoning mix

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

Method

1 In a mixing bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until ready to serve.

2 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). 

3 Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips. Yield: 3 cups.