Pumpkin Queso Dip
Serving Size: 1/4 cup
Recipe makes about 20-30 servings (with cheese, salsa, beans, & corn)
What you need:
1 block melting cheese (I used Pace Cheese Melt, which I prefer over Velveeta)
1 small jar of your favorite salsa OR 1 Large can tomatoes with green chilies
1 can pumpkin puree
1 can corn, rinsed & drained* (1 can of your favorite beans, rinsed & drained)
1/4 tsp cumin
chopped green onions
(you may want to add beans, mushrooms, spinach, taco seasonings, or meateaters may want to add cooked chicken/taco meat/sausage, etc)
Rinse and drain corn & beans. *Removes excess sodium*
Add all canned ingredients in a large microwavable bowl and stir.
Sprinkle in cumin, mixing well.
Cube cheese, and drop into mixture. (Add meat, if doing so)
Microwave on High until melted. Start with 4 minute increments, stirring after each interval, until cheese is completely melted.
Top with chopped green onions, (parsley, chopped fresh spinach, or sour cream) if desired.
Serve with chips, crackers, or warm tortillas.