Creepy Halloween Pesto Dip Recipes

HALLOWEEN 7 LAYER DIP

Steps:

• To a large bowl, add refried black beans and taco seasoning and mix well to combine.
• In a baking dish or serving platter (I used a 9-inch pie dish), layer beans, salsa, lettuce, olives, cheese, and diced tomato. Cover with guacamole, spreading it into a smooth layer.
• Add sour cream on top, using a squeeze bottle to draw a spider web shape. (I started by drawing intersecting lines in an asterisk/star shape across the dish, then curved lines in between to connect them!)
• Garnish the edge of the dish with more diced tomatoes, olives, and cheese. Serve with your favorite dippers!
• Yields 8 servings Halloween 7 layer dip.

CREEPY HALLOWEEN PESTO DIP

Steps:

• Use small amount of sour cream to attach 5 nuts to ends of carrots to resemble fingernails; set aside.
• Chop 1 cup spinach; reserve for later use. Process remaining spinach, sour cream and nuts with cream cheese, pesto, lemon zest and juice in food processor until smooth; spread onto bottom of pie plate.
• Top with cucumbers and reserved chopped spinach. Insert carrots in dip to resemble fingers as shown in photo. Sprinkle with olives.

CREEPY BODY BITS DIP

Steps:

• In a skillet, cook sausage and onion over medium heat until sausage in no longer pink; drain.
• Transfer sausage mixture to a 4-quart slow cooker.
• Stir in weiners, tomatoes, and cheese.
• Cover and cook on HIGH for 1 to 2 hours until cheese melts, stirring after 1 hour.
• To serve, keep warm on low setting, stirring occasionally.
• Serve with tortilla chips.

HALLOWEEN DIPS & BITES

Steps:

• For the creepy bites, heat oven to 180C/160C fan/gas 4. Use biscuit cutters to stamp out shapes from the tortillas (we used a ghost, cat and witch's hat). Brush all over with oil. Take half the bites and dip one side into the seeds, then spread the bites out on a baking sheet. Bake for 10-15 mins until crisp. Can be made up to 2 days ahead and stored in an airtight container.
• For the hellfire spread, heat oven to 200C/180C fan/gas 6. Toss together the butternut squash and oil, then season. Place on a shallow baking tray and roast for 20-30 mins until browned. Leave to cool. Whizz the squash together with the cumin and mascarpone, season and serve. Can be made up to 2 days ahead and stored in the fridge.
• For the slime sludge, place all the ingredients in a blender or mortar. Whizz or mash everything together until smooth. Serve immediately or the avocado will discolour.