LAYERED MONTEREY PUMPKIN DIP 1 3/4 cups (15-oz can) pumpkin puree 1 pkg (8 oz) cream cheese, softened 3 T Ortega sliced jalapeno juice 1 cup sour cream 1/2 cup (4-oz can) Ortega diced green chiles 2 T finely chopped Ortega sliced jalapenos 1/4 tsp garlic salt 1 cup (1 med.) chopped tomato 1/2 cup sliced ripe olives, drained 1/3 cup (2 large) sliced green onions 1/4 cup finely chopped red onion tortilla chips Combine pumpkin, cream cheese and jalapeno juice in medium bowl. Spread pumpkin mixture into 8" square baking dish. Combine sour cream, chiles, jalapenos and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with chips. Source: www.recipecircus.com Andrea