HALLOWEEN SPINACH DIP
Get scrumptiously spooky with this Halloween Spinach Dip. Everyone will love this Halloween spinach dip when you bring it to your next Halloween party!
Provided by My Food and Family
Categories Home
Time 2h35m
Yield 18 servings, 2 Tbsp. dip and 16 crackers
Number Of Ingredients 12
Steps:
- Pat dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
- Heat oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
- Meanwhile, mix sour cream and dressing in medium bowl until blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
- Use sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with crackers. (Nutrition information is for dip and crackers only.)
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 410 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 5 g, Protein 6 g
HALLOWEEN MUMMY SPINACH DIP RECIPE - (4.3/5)
Provided by á-23024
Number Of Ingredients 12
Steps:
- Pat dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 minutes or until doubled in volume. Preheat oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely. Meanwhile, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 minutes, or until ready to serve. Use a sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with Wheat Thins for dipping.
YUMMY MUMMY SPINACH DIP
Encased in a fun mummy-shaped bread loaf you bake and decorate yourself, this spinach dip is a shoe-in for Best Costume at your next Halloween party.
Provided by ElizabethKnicely
Categories Spreads
Time 2h35m
Yield 18 2 tablespoons dip and 18 pieces of bread servings, 18 serving(s)
Number Of Ingredients 12
Steps:
- Pat dough into 12x16-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 minutes or until doubled in volume.
- Heat oven to 375°F Brush dough with egg. Bake 18 to 20 minutes or until golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for mummy's wrappings. Bake 1 to 2 minutes or just until cheese is melted; cool slightly. Press olives into bread for the mummy's eyes; cool completely.
- Meanwhile, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 minutes or until ready to serve.
- Use sharp knife to remove bread from top of mummy's body; scoop out bread from center leaving a thin shell on bottom and sides. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS.
- KRAFT KITCHENS TIPS:.
- SUBSTITUTE:.
- Serve with WHEAT THINS Crunch Stix or TRISCUIT Thin Crisps.
- SUBSTITUTE:.
- Substitute whole cloves, raisins, or peppercorns for the sliced black olives.
- SERVING SUGGESTION:.
- Serve dip with cut-up fresh vegetables.
Nutrition Facts : Calories 34.9, Fat 2.6, SaturatedFat 0.7, Cholesterol 13.4, Sodium 75.5, Carbohydrate 1.4, Fiber 0.6, Sugar 0.4, Protein 1.8
YUMMY MUMMY WITH VEGGIE DIP
I came up with this idea for dressing up a veggie tray for our annual Halloween party, and everyone got really "wrapped up" in it. Frozen bread dough and dip mix make this a simple and easy appetizer that's as much fun to display as to eat! -Heather Snow, Salt Lake City, Utah
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 servings (2 cups dip).
Number Of Ingredients 6
Steps:
- Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the neck, make an indentation on each side, about 1 in. down from the top. Let rise in a warm place 20 minutes., Preheat oven to 350°. Bake 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool., Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving., Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread.
Nutrition Facts : Calories 119 calories, Fat 10g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 169mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
HALLOWEEN MUMMY COOKIES
These coated chocolate cookies are frightfully delicious! They have been a long-time favorite in our house during the Halloween season. I found this years ago published in the local newspaper. I still have the clipping, but cannot give credit to its creator/author, as none was printed in the article. Great family-time baking project; the kids love to help form the chilled dough into the mummy shapes, with clean hands, of course! Great for Halloween, but we also use this dough for Xmas candy cane and wreath-shaped cookies, too. Have fun!
Provided by DManfredi
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h55m
Yield 30
Number Of Ingredients 11
Steps:
- Beat butter and sugar with electric mixer in a large bowl until smooth. Mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. Stir in vanilla extract.
- Sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. Shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. Refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice pieces off the log and shape them into narrow wedges about 3 inches long. Set cookies on baking tray. Cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls onto wide ends of wedges for the mummies' "heads."
- Bake in preheated until cookies are set and edges are dry, about 8 minutes. Let cool in pan for 1 minute; remove to wire rack to cool completely.
- Combine white chocolate chips with vegetable shortening in a microwave-safe bowl. Heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. Coat the tops of each cookie with melted white chocolate using a small spatula or butter knife. Reheat white chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. Repeat coating remaining cookies with white chocolate.
- Use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 28 g, Cholesterol 27.6 mg, Fat 13 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 7.6 g, Sodium 105.4 mg, Sugar 19.2 g
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