INGREDIENTS
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1 (8 oz.) brick cream cheese, softened (I used low-fat cream cheese)
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1/2 cup shredded cheddar cheese
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1/2 cup pumpkin puree
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1/4 cup chopped toasted pecans
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4-6 slices of bacon, cooked until crispy and crumbled
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3 green onions, thinly sliced
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1/2 tsp. seasoned salt
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1/4 tsp. ground cinnamon