8 oz cream cheese, softened

1 cup pumpkin puree

1 cup cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 cup whole milk

1 can green chiles

1 tsp garlic powder

1 tsp onion powder

Salt, to taste

Pepper, to taste

1 cup sour cream (for spiderweb decoration)

5 slices black olives, cut in half (for decoration)

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In a medium saucepan over medium heat, melt the cream cheese and pumpkin puree, stirring for about 3 minutes until smooth.
Add cheddar and Monterey Jack cheeses, stirring constantly for 4–5 minutes until melted and creamy.
Sprinkle in garlic powder, onion powder, salt, and pepper. Stir for 30 seconds to blend flavors.
Slowly whisk in the milk to reach a velvety consistency, then fold in green chiles.
Transfer sour cream into a small zip-top bag and snip a tiny corner to create a piping bag.
Pipe concentric circles on the surface of the warm dip.
Using a toothpick, drag lines from the center outward to create a spiderweb pattern.
Place halved black olives on the web to resemble spooky spiders.

Use plain, unsweetened pumpkin puree—not pumpkin pie filling.

Check labels to ensure all ingredients are gluten-free if needed.

Use whole dairy for the creamiest texture.

Add a splash of milk when reheating if the dip thickens.

Draw the spiderweb design slowly for cleaner lines.