Halloween Brain Dip Recipes

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BRAIN DIP



Brain Dip image

Make and share this Brain Dip recipe from Food.com.

Provided by Alia55

Categories     Halloween

Time 20m

Yield 2 cups

Number Of Ingredients 3

1 cauliflower
2 cups spinach dip
2 radishes

Steps:

  • Cut florets from the top of the cauliflower until you have a cauliflower bowl.
  • Remove greens from bottom.
  • Cut stems from radishes, leaving the roots but removing the skin.
  • Using toothpicks and food coloring, draw an eyeball on the flat part of the radish (the roots will look like optic nerves).
  • Fill cauliflower with dip, garnish with radish eyes.

HALLOWEEN BRAIN MEXICAN DIP



Halloween Brain Mexican Dip image

This fun, festive and spooky Halloween Brain Dip is easy to make and sets the tone for your Halloween Party! You can also enjoy this Mexican Dip as a traditional dip, no mold necessary.

Provided by Colleen Kennedy

Categories     Halloween

Time 10m

Number Of Ingredients 8

16 oz cream cheese (2 - 8oz bricks, room temperature)
8 oz sour cream
1 oz package or 2 TBS taco seasoning (mild or hot)
1 jalapeno (minced)
1/3 cup scallions or chives (sliced thin)
2 1/2 cups shredded Mexican blend cheese (see notes)
2 10 oz cans RO*TEL (drained (divided))
Chips

Steps:

  • In a mixing bowl combine cream cheese, sour cream and taco seasoning. Mix by hand or with a mixer until incorporated.
  • Add in jalapenos, scallions, cheese(s) and 1 1/2 cans (15 oz) of RO*TEL and stir just until incorporated.
  • Spray your mold with Pam, rub the spray into the groves and then lightly spray again.
  • Scrape dip into the mold.
  • using plastic wrap or parchment paper, use your hands and press dip into the grooves of the mold.
  • Place in the freezer for an hour.
  • When ready to unmold the dip partially submerge the mold (without getting water INTO the dip) in warm water for 30 seconds. Dip should pop right out onto your platter.
  • For a fun presentation, use part or all of reserved RO*TEL to mimic blood & guts coming from the brain. "Stab" a knife into the brain for presentation.
  • Serve with chips and or celery, carrots or whatever raw veggies you enjoy.

Nutrition Facts : ServingSize 15 g, Calories 204 kcal, Carbohydrate 5 g, Protein 8 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 630 mg, Sugar 2 g

HALLOWEEN BRAIN DIP



Halloween Brain Dip image

Make and share this Halloween Brain Dip recipe from Food.com.

Provided by Snowbaby

Categories     Kid Friendly

Time 5m

Yield 10 serving(s)

Number Of Ingredients 6

1 large fresh cauliflower
2 radishes, bulbs with root left on
2 pimento stuffed olives
1 banana pepper, slice
1 slice purple onion
1 cup your favorite vegetable dip

Steps:

  • Wash cauliflower.
  • Cut florets from the top of the cauliflower until you have a cauliflower 'bowl'.
  • Remove greens from bottom. Cut stems from radishes, leave the root which will look like an optic nerve, and remove skin but leave a little to resemble blood shot eyes/veins.
  • Hollow out the cut end of the radish with the tip of a knife so to stuff with olive. Use a toothpick to hold everything together.
  • Line your "bowl" with aluminum foil or a clear cling wrap so dip doesn't escape.
  • Fill cauliflower with dip, garnish with radish 'eyes', pepper nose and onion mouth, and serve with veggies and crackers.

Nutrition Facts : Calories 22.9, Fat 0.3, SaturatedFat 0.1, Sodium 26.2, Carbohydrate 4.6, Fiber 1.9, Sugar 1.8, Protein 1.7

HALLOWEEN BRAIN DIP



Halloween Brain Dip image

Cauliflower is hollowed out and filled with avocado dip to make a realistic brain that you will enjoy serving to guests! Perfect for Halloween parties.

Provided by ANNIE1

Categories     Appetizers and Snacks     Spicy

Time 15m

Yield 12

Number Of Ingredients 4

2 avocados
½ cup prepared salsa
1 head cauliflower
6 thin slices red and blue fruit leather

Steps:

  • Slice the avocados in half. Remove the seeds and set aside. Scoop the avocado out of the skin into a bowl. Mash with a fork or whisk and stir in the salsa. Set aside. Slice off one side of each pit to make it flat and expose the cores of the pits. They will look like eyes.
  • Remove all of the leaves from the cauliflower and remove the stem, leaving a nice hollow area with the outer part of the head intact. Use toothpicks to hold it together if it starts to fall apart.
  • Place the cauliflower into a small bowl, so that the hollow is facing upwards and most of the cauliflower is up out of the bowl. The bowl is just for stability. Fill with the avocado dip and arrange the pits as eyes. Decorate the white ''brain'' by weaving thin strands of red and blue fruit leather between the florets to make veins and arteries. I wrap the bowl with cheesecloth and decorate with red food coloring to make it even more horrific!

Nutrition Facts : Calories 172.4 calories, Carbohydrate 30.1 g, Fat 5.8 g, Fiber 3.6 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 170.2 mg, Sugar 15.5 g

NO-BAKE STRAWBERRY CHEESECAKE BRAIN



No-Bake Strawberry Cheesecake Brain image

Spook your friends and serve a delicious brain on Halloween. This no-bake strawberry cheesecake made in a plastic mold looks hauntingly real. Top it with fruit syrup "blood" and you've got the scariest dessert in town.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 17

1 sleeve graham crackers (9 whole crackers)
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch fine salt
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons plus 1 1/2 teaspoons unflavored powdered gelatin (from two and a half 1/4-ounce packages)
1 pound cream cheese, at room temperature
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Pinch fine salt
Juice of 1/2 lemon
2 cups heavy cream
Bright red gel food coloring, for coloring the cheesecake
1 pound strawberries, hulled and halved lengthwise
3/4 cup granulated sugar
Juice of 1/2 lemon
Nonstick cooking spray, for the mold

Steps:

  • For the graham cracker crust: Pulse the graham crackers, brown sugar, cinnamon and salt in a food processor until crumbs form. Drizzle in the butter and pulse until the mixture looks like wet sand. Transfer to a bowl and wipe out the food processor.
  • For the cheesecake: Whisk the gelatin into 1/3 cup warm water and let sit until softened, about 5 minutes.
  • Pulse the cream cheese in the food processor until completely smooth, scraping down the sides as needed. Then add the granulated sugar, vanilla, salt, lemon juice and softened gelatin. Pulse until completely smooth. With the food processor running, add the heavy cream and enough food coloring to make the batter a light pink. Process until combined.
  • For the strawberry syrup: Combine the strawberries, granulated sugar, lemon juice and 1/4 cup water in a medium saucepan over medium-high heat, bring to a simmer and simmer until the berries are very soft but still holding their shape. Strain the syrup, transfer the berries to a small bowl and chill. Return the syrup to the saucepan and continue cooking until thickened, about 10 minutes. Chill the syrup until ready to use.
  • Coat a plastic 9.75-by-8.5-by-4-inch (7-cup) brain-shaped gelatin mold generously with nonstick cooking spray. Pour half of the cheesecake batter into the mold, swirling the batter to cover all sides of the mold. Freeze for 5 minutes to let the batter thicken. Using the back of a spoon, spread the batter up the sides so there is a 1/2-inch-thick coating around the entire mold. Freeze for 10 minutes to set the batter.
  • Add the strawberries to the center of the mold. Drizzle 1 tablespoon of the strawberry syrup over the strawberries. Evenly spread the remaining batter over the berries, pressing the batter into the mold to fill any gaps. Top with the graham cracker crumbs, pressing to create a firm crust. Place the cheesecake in the freezer until the sides are very firm and almost frozen, about 2 hours. Transfer to the refrigerator and chill for 2 hours before serving.
  • To unmold the cheesecake: First, carefully place the mold briefly into a bowl of hot water, then run a small offset spatula around the edge of the mold to help release the cheesecake from the sides. Invert onto a plate and poke small holes in the mold with a paring knife to help release the cheesecake from the mold. Carefully pull off the mold. Top the brain with the remaining strawberry syrup.

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