Bacon Jalapeno Dip in a Baked Pumpkin

Beaulah has a sweet tooth, actually she has a few

missing sweet teeth but she also loves savory

and we whipped up this wonderful dip

served in a baked pumpkin just to prove it!

Bacon Jalapeno Dip in a Baked Pumpkin

2-3 lb. pumpkin, cleaned out

16 oz. cream cheese

2 C. monterey jack or mozzarella cheese, shredded

2 T. finely chopped jalapeno

2 T. finely chopped onion

1/2 C. cooked and crumbed bacon

3/4 C. salsa verde

Heat oven to 350

Place the cream cheese in a large microwave safe bowl and soften

on high for about 1 minute.  Stir in the remaining ingredients.

Place the dip in the cleaned pumpkin and place it in a baking

dish with 1 inch of water.  Lightly cover the pumpkin

with foil.   Place the pumpkin and baking dish

in the oven and bake for about one hour or until the dip

is hot and beginning to bubble around the edges.

I put the top of the pumpkin in the oven for the last 20 minutes

so it looked baked too.

We served it with both bread and chips, but I definitely preferred

the bread.  If you have any leftovers, scoop it out and place it

in the fridge and pop it in the microwave to reheat.  This was

fabulous, but Beaulah says, "Isn't anything with cream cheese and

bacon?"