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Buffalo Wing Dip

Sweet and Spicy Pumpkin Chowder


1 tablespoon olive oil
1 medium onion, chopped
2 cups corn
1 pound potatoes, peeled and cut in 1” cubes
1/2 tablespoon cumin
4 cups low-sodium chicken stock
3/4 cup Taste Weavers Pumpkin Pie Dip
2 1/2 cups Monterey Jack with hot peppers cheese, shredded and divided


Place a large saucepan over medium-high heat, add olive oil. When hot add onions, corn and potatoes. Sauté until onions are translucent but not browned. Stir in cumin and cook for about a minute. Add chicken stock and bring to a boil. Reduce to a simmer and cook covered for about 20 minutes or until potatoes are tender. Over low heat, stir in Pumpkin Pie Dip and 2 cups of the cheese. Heat until warm and cheese is melted. Do not boil. To serve, place a ladle of soup in a bowl top with a pinch of cheese and sprinkle with chopped cilantro, if desired.

Serves 6-8

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