Pumpkin Dip!

It's that time of year: the time when all the great holiday recipes are brought out of storage. In honor of the fall season, I am posting one of my all-time favorite harvest recipes.

This recipe was given to me by my friend, Sherry, a co-worker of mine when I lived in North Carolina. This dip was a favorite of the teacher workroom, and everyone always got excited when Sherry brought this!

2 c. powdered sugar
8 oz. cream cheese
15 oz. pumpkin pie mix
1/2 t. cinnamon
1/4 t. ginger

Mix sugar and cream cheese. Add pumpkin mix, cinnamon and ginger.

Serve with ginger snaps, and TRY to refrain from eating the whole batch yourself!

If taking to a function (or teacher workroom), you may need to double this recipe.

Andrea Howard's Mexicorn Dip

4 cans Mexicorn, drained
4 oz. can chopped green chilies
3-6 scallions, thinly sliced
8 oz. finely grated Monterey Jack cheese
8 oz. finely grated Cheddar cheese
1 cup sour cream*
1 cup mayo*
1 teaspoon cumin
½ teaspoon salt
1 teaspoon pepper
*I usually use low-fat or fat-free
Mix it all together. Chill well. Serve with tortilla chips. Enjoy!!