Well it is officially the last day of summer. As always, I am a little sad to see it go, but I do love the fall and am really looking forward to getting back into more of a regular routine again. Due to a teacher’s strike, the kids are actually just starting their first day of school today, so we have definitely had our fair share of summer this year!
One of my favorite things about fall is all of the pumpkins so, in honor of our last day of summer vacation and the start of fall, the kids and I headed out to the pumpkin patch yesterday to pick apples and gather up some pumpkins for our fall decor. We’ll hit it again closer to Halloween for our carving pumpkins but I always like to go early in the season too when the weather is a little more dependable. 😉
Since I was in the pumpkin mood {and had some canned pumpkin to use up from our Baked Tortellini with Pumpkin Sauce}, I decided to make up some yummy pumpkin nacho dip when we got home. I think it is now one of my fall favorites!
- 2 tbsp butter
- ⅓ cup finely chopped green pepper
- 2 tbsp. finely chopped onion
- 1 can cheese soup
- 1 cup canned pumpkin
- ½ cup half and half
- 1½ -2 tsp diced canned chipotle peppers in adobo sauce {depending how spicy you like it!}
- ¼ tsp salt
- tortilla chips
- Melt the butter over medium heat in a saucepan. Add the green pepper and onion. Cook for 3 minutes until tender.
- Stir in the soup, pumpkin, and half and half, chipotle peppers, and salt. Cook over low heat for approximately 10 minutes, stirring frequently.
- Serve warm with tortilla chips.
Depending on how spicy you like it, you can always adjust how many chipotle peppers you add. I kind of like mine spicy!
Happy Fall! 🙂
For more fall recipes, check out these posts….
Baked Tortellini with Pumpkin Sauce
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