Recipe - Hot Pumpkin Dip

I took a walk this morning and the air is finally feeling cool.  The leaves are just starting to change and fall.  I love the season.  The falling leaves, the warm colors, the cool air, and the hearty flavors. 
This is one of my favorite things to make for autumn get togethers.  It may sound a bit strange, but the flavors of the sharp cheddar and the earthy pumpkin complement each other nicely.  It's a warm and hearty dip for the fall.  Enjoy!

Hot Pumpkin Dip

3 cups shredded cheddar cheese

8 oz. cream cheese (less fat)

1 cup sour cream

1 can pumpkin (not pumpkin pie filling)

1 tablespoon Worcestershire sauce

½ cup chopped fresh parsley

½ teaspoon dry mustard

½ teaspoon pumpkin pie spice

¼ teaspoon cayenne pepper

2-3 drops hot sauce

Black pepper to taste

Mix well.  Put into 9 inch round baking dish.  Bake at 350 degrees for 30 minutes, or until bubbly.

Also may be placed in a large, hollowed out bread bowl.  Fill bread bowl, cover with bread lid, and wrap in foil.  Bake at 300 degrees for at least 90 minutes, or until heated all the way through.

• Serve with veggies or sliced baguette.
• Can be made 1 day ahead, but not put into the bread bowl until just before baking.