1 pkg. (8 oz.)1/3 less fat cream cheese (Neufchâtel)
3 tablespoons sliced jalapeños juice
1 container (8 oz.)reduced fat sour cream
1 can (4 oz.)diced green chiles
2 tablespoons chopped,sliced jalapeños
1/4 teaspoon garlic salt
1 can (2 1/4 oz.)sliced ripe olives
2 green onions
1/4 cup finely chopped red onion
COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish.
COMBINE sour cream, chiles, jalapeños 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 veggie chips.