Monterey Pumpkin Dip
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1 can (15-oz.) pumpkin
1 package (8-oz.) cream cheese, softened
2 tablespoons jalapenos sliced, finely chopped, plus
3 tablespoons of their juice
8 ounces sour cream
1 can (4-oz.) sliced green chiles
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 can (2.25-oz.) sliced ripe olives
2 green onions, sliced
1/4 cup finely chopped red onion

Combine pumpkin, cream cheese and jalapeno juice in medium bowl.
Spread into 8-inch 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 tortilla chips.