Ghoulish Halloween Dip Recipes
Ghoulish Dip Surprise!
Watch out for the spooky spider in your pumpkin pie dip. Be careful when you try the poison apple dip for the bean goblins might scare you right to the graveyard goop where you'll find bones in the cemetery dip.
Here are some Ghoulish Dip recipes to spice up your Halloween Party with. They are fun, spooky, scary and creepy. Give them a Ghoulish try. I'm sure they will make a hit with your gals and goblins.
- 1 Large Apple
- More Apples for Slicing
- 8 oz Cream Cheese
- 1/2 cup Brown Sugar
- 1/4 cup Honey
- 1/2 teaspoon Vanilla
- Green Food Coloring
- 1 Egg White
- Red Sanding sugar
- 1 Small Tootsie Roll
- 1 Green Gummi Slice
- POISONOUS DIP
- With a hand mixer; mix cream cheese until creamy. Then add brown sugar, honey and vanilla. Beat until mixture is smooth. Add green food coloring to give it that poisonous look.
- SHIMMERING FAIRY TALE APPLE
- Cut off the top quarter of the apple. Use a melon baller to carefully hollow out the inside of the top and bottom of the apple. Whisk one egg white in a bowl and brush it onto the surface of the top and bottom apple pieces. Roll the apple pieces in red sanding sugar to coat them.
- MAKE A STEM
- Roll a Tootsie Roll between your hands to soften it. Roll it around a toothpick and shape it like an apple stem. Leave the bottom 1/2-inch for inserting into the apple top. Insert another toothpick into the green gummy slice. Leave a 1/2-inch for inserting into the apple top. Stick both pieces into the top of the apple. Allow them both to dry on a wire baking rack. When the apple surfaces are dry, fill the hollow apple bottom with the "poisonous" dip. Slice up the other apples for dipping.
Pumpkin Pie Dip
Pumpkin Pie Dip
- 1 8 oz package cream cheese softened
- 2 cups powdered sugar
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1 cup frozen whipped cream thawed
- Gingersnap cookies
- Ccinnamon graham cracker sticks
- In a large bowl, mix cream cheese and powdered sugar until smooth.
- Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.
- Fold in the thawed whipped cream.
- Serve with green apples, graham cracker sticks, or gingersnaps.
- Store in refrigerator.
Spider Web Dip
- Chunky Salsa
- Shredded Mexican Cheese
- Pinto Beans
- Lime Juice
- Chili Powder
- Minced Garlic
- Red Minced Onion
- Jalapeno Chili Peppers
- Sour Cream
- Red and Yellow Tortilla Chips
- BOTTOM AN IN BETWEEN LAYER INGREDIENTS
- 3 large plum tomatoes sliced, 1 1/2 cups thick and chunky salsa, 1 cup 4-oz shredded Mexican cheese blend,
- BEAN LAYER
- 16-oz each lowfat refried black or pinto beans, 1/4 cup chopped cilantro, 2 Tbsp lime juice, 1 Tbsp hot Mexican chili powder, 1 tsp minced garlic
- GUACAMOLE LAYER
- 4 ripe Hass avocados, 3 Tbsp lime juice, 2 Tbsp minced red onion, 2 large jalapeno chiles, seeded and minced
- 1 tsp salt
- TOP LAYER DECORATION
- 1 cup reduced-fat sour cream, A clean plastic toy spider, Blue, red and yellow corn tortilla chips
- Bean Layer: Combine all ingredients in a medium bowl until well blended. Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
- Drain juice off salsa in a strainer. Spread over bean mixture. Leave some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
- Guacamole: Halve avocados; remove seeds and spoon into a medium bowl. Add lime juice, onion, jalapeno and salt. Mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
- Place sour cream in a ziplock bag. Seal bag and snip a small tip off one corner to squeeze out and make a spiderweb design over guacamole and onto the edge of the plate. Decorate with a toy spider. Serve with tortilla chips.
- Make 4 hours ahead. Cover and refrigerate.
Cemetery Spinach Dip
- 2/3 cup mayonnaise
- 1 16 -oz. container sour cream
- 1 1.8 -oz package dry leek soup mix
- 2 10 -oz package frozen chopped spinach thawed and drained
- Fresh cracked black pepper (just a bit to taste)
- Green food dye- for swampy spookieness
- Almonds Slivered
- Cream Cheese
- Mix all of the above ingredients in a large bowl.
- Add the food dye until it is the color of swampy green.
- Cover and refrigerate 8 hours overnight.
- Serve with veggies like celery, carrots & bell peppers, tomatoes and etc
- Make carrot fingers with a little almond slice to look like a finger nail using a dab of cream cheese.
Goblin Bean Dip with Bones
- 1 16 -oz. can chili without beans
- 1 16 -oz. can refried beans
- 1 8 -oz. package cream cheese
- 1 8 -oz. jar chunky pico de gallo
- 1 4.5 -oz can chopped green chiles undrained
- 1/2 teaspoon ground cumin
- Shredded Cheddar or Monterey Jack Cheese
- 1/4 Cup Chopped black olives
- 1/4 Cup Sliced green onions
- Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers. Toppings: Shredded Cheddar or Monterey Jack Cheese with peppers, chopped black olives, sliced green onions
- BONE CRACKERS
- 2 13.5-oz packages 9-inch flour tortillas
- 1/2 cup butter or margarine, melted
- 1/4 teaspoon garlic salt
- Cut tortillas with a 3 1/2-inch bone-shaped cutter. Place on a baking sheet. Stir butter and garlic salt together. Brush mixture on tortillas.
- Bake at 250Â° for 30 minutes or until crisp..
Goblin and Boneware Amazon
- 19 -oz can black beans drained and rinsed
- 1/2 cup cream cheese softened
- 1/2 cup finely diced onion
- 1/4 cup cream
- 3/4 cup shredded cheddar cheese
- 1 large clove garlic minced
- 1/2 tsp ground cumin
- 7 -oz can ripe sliced olives drained and rinsed
- 1/2 cup shredded romaine lettuce OR baby spinach
- 4 small whole-grain flour tortillas
- 1 tbsp butter melted
- Use a blender to mix beans until fairly smooth. Add cream cheese, onion and cream and blend until smooth. Use the pulse speed on blender to mix in cheddar cheese, garlic and cumin until combined. Spread into a 9 or 10-inch pie plate. Sprinkle olives in center of dip. Then sprinkle lettuce around edges. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 400 F Cut out Halloween-themed shapes like tombstones, cats and pumpkins out of flour tortillas. Brush with butter and place on a large baking sheet, Bake for about 8 minutes or until just golden. Let cool completely before using with dip.
- Place some of the toasted tortillas in the dip to create a graveyard scene and serve remaining alongside.
© 2012 Cheryl Fay Mikesell