Savory Pumpkin Dip - cooking recipe

Ingredients

1 lb bread, whole round loaf, unsliced (see the description above for suggestions)
3/4 cup cooked pumpkin, mashed, unseasoned (canned is fine)
12 ounces light cream cheese, at room temperature (Neufchatel)
2 tablespoons Mexican seasoning, blend
1/8 teaspoon garlic powder
1/8 teaspoon pumpkin pie spice (to taste)
1/3 cup deli ham, thinly sliced, cut into small pieces
1/3 cup red bell pepper, diced
1/3 cup green bell pepper, diced
1 (2 1/4 ounce) can black olives, sliced, drained

Preparation

Beat together the pumpkin, cream cheese, Mexican seasoning blend,garlic powder, and pumpkin pie spice -- test seasoning and adjust to your liking. (NOTE:if your Mexican seasoning is not salty/peppery enough you may wish to add a bit of salt & pepper to taste as well, cayenne pepper if you want it zesty).
Gently stir in diced bell peppers, the ham, and the olives to combine.
Cover and chill until ready to serve.
Before serving, cut off the top of your round loaf of bread and scoop out the middle, forming a bread bowl and lid (see description above for more complete suggestions) and fill the cavity with the dip.
Serve dip with assorted fresh veggies, crackers, chunks of torn bread, etc.