Spicy Pumpkin Bean Dip

I thought that the enchiladas were good, but this was amazing!

I had to make myself stop eating this it was so good!

Different than any bean dip I've ever had before, that's for sure, but really good!

I had pumpkin bean mixture left over from the enchiladas and didn't want to waste it

so I used the rest of that.  Probably about 2 C left.

-ADD-

1 Can Rotel rinsed and strained- minus the spoon full that I used in the orginal recipe

1/2 Can Green enchilada sauce- left over from the enchiladas

Seasoned with S & P and garlic powder.

Puree all together in the food processor.

Heat, dollop with a good spoon full of sour cream and serve with tortilla chips!