December 3, 2016

Pumpkin Cheese Dip

1 small pumpkin
bar of hot pepper Monterrey jack cheese
croutons, any flavor
1/4 c. milk
2 T. margarine

Cut off top of pumpkin and set aside. Scoop out seeds and pulp. Cut cheese into cubes and layer cheese and croutons, until full. Pack down and add, milk, margarine, replace top on pumpkin. Bake at 250° on a cookie sheet for about 2 hours, until it all melts. Serve straight out of pumpkin with cut up vegetables and crackers.This is also easily made ahead refrigerated and baked later.

Marianne Murphy, Kalkaska