Pumpkin Chili Cheese Dip Recipe By Tasty Recipes

PUMPKIN CHILI CHEESE DIP

Steps:

• In a large skillet over medium-high heat, heat olive oil. Add chopped onion and saute until softened, about 4-5 minutes.
• Add turkey meat or meat substitute to onion and break up with a wooden spoon (my favorite tool for this job is a potato masher!). Cook until no longer pink.
• Sprinkle chili seasoning over top and stir to coat all of mixture. Add diced tomatoes to meat and stir, scraping up any browned bits on the bottom of the skillet.
• Stir in pumpkin puree. Add cream cheese and shredded cheddar and stir until the cheeses have melted into the mixture.
• Serve in a hollowed out pumpkin with tortilla chips or your favorite dippers.

PUMPKIN CHILI CHEESE DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp (reserve the seeds for another use).
• Drizzle the inside of the pumpkin with 1 tablespoon of olive and sprinkle with a pinch of salt.
• Place the pumpkin on the baking sheet and bake for 20 minutes until slightly softened.
• While the pumpkin is baking, make the chili: Heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and sauté for 2 minutes, until translucent.
• Add the ground beef and cook until browned, 7-10 minutes.
• Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.
• Reduce the heat to low, add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated. Remove from the heat.
• Once the pumpkin is done baking, remove from the oven and turn the oven to broil.
• Carefully pour the chili cheese dip into the pumpkin. Sprinkle the remaining cup of Monterey Jack cheese on top, all the way to the edge of the pumpkin.
• Return to the oven and broil for 2-4 minutes, until the cheese is golden brown. Watch carefully to make sure it doesn't burn.
• Remove the pumpkin from the oven and let cool for 5 minutes. Using oven mitts or kitchen towels, carefully move the pumpkin to a serving platter.
• Top with chopped chives and serve with chips and crudités for dipping.
• Enjoy!

JACK O' LANTERN CHIPS AND DIP RECIPE BY TASTY

Steps:

• For the guacamole: Mash avocados with the lime juice. Add the rest of the ingredients and mix thoroughly.
• For the queso: In a pot over medium heat, melt 1 Tbsp. butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined.
• Serving: Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. Pour queso in the bowl and top with chopped tomatoes. Spoon guacamole coming out of the pumpkin's mouth. Serve with chips!
• Spoon guacamole coming out of the pumpkin's mouth. Serve with chips!
• Enjoy!

PUMPKIN DIP

Steps:

• In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

PUMPKIN CHILI

Steps:

• In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with corn chips and cheese.

CHILI CHEESE DIP

Steps:

• Spread cream cheese in the bottom of an 8-in. square baking dish. Layer with chili, green chilies and salsa. Sprinkle with cheese. Bake at 350° for 5 minutes or until cheese is melted and dip is warmed. Serve with tortilla chips.

BEST PUMPKIN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
• Bake in the preheated oven until bubbling, about 12 minutes.