Halloween Mummy Spinach Dip Recipe 435

YUMMY MUMMY WITH VEGGIE DIP

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.

HALLOWEEN SPINACH DIP

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.)

YUMMY SPINACH DIP

Steps:

• In a medium bowl, mix together chopped spinach, sour cream, mayonnaise, green onions, dry vegetable dip mix, water chestnuts and prepared Dijon-style mustard. Chill in the refrigerator 8 hours, or overnight, before serving.

SPOOKY 7-LAYER DIP RECIPE

Steps:

• In a small bowl mix the taco seasoning with the refried beans.
• Spread the bean mixture evenly on an 11 inch plate getting close to the edge.
• Carefully spread ¾ cup of the sour cream over the bean mixture.
• Add the salsa very gently over the sour cream. If your salsa is really runny, drain off some of the liquid first.
• Apply the guacamole mixture over the salsa. I put dollops of guacamole all over and then carefully spread them together so that the salsa doesn't come through.
• Around the edge spread the grated cheese.
• Top the cheese with sliced olives, diced tomatoes, and sliced green onions.
• With the remaining ¼ cup of sour cream, put it into a sandwich bag and clip off the corner. Squeeze the sour cream into a web pattern over the guacamole.
• Top with plastic spiders.

HALLOWEEN MUMMY SPINACH DIP RECIPE - (4.3/5)

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.

HALLOWEEN SWAMP DIP

Steps:

• Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic.
• Cook over medium heat, stirring occasionally, until onion is softened.
• Stir in flour; continue cooking 1 minute.
• Add broth and whipping cream.
• Continue cooking, stirring with wire whisk, until mixture is thickened.
• Stir in cheese, seasoning, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through.
• Remove from heat.
• Season with salt and pepper to taste.
• Serve warm with crackers, bread slices or assorted vegetable sticks.

YUMMY MUMMY SPINACH DIP

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.

CHEESE MUMMY: THE BEST HALLOWEEN POTLUCK RECIPE

Steps:

• Use a stand mixer to beat one cup of cream cheese and sour cream until fluffy.
• Add the swiss and cheddar cheeses, onion, roasted pepper, bacon, parsley, and nuts. Beat on medium speed until well mixed.
• Refrigerate the cheese mixture until firm (about 1 hour).
• Shape cheese ball into a body on a pan or cookie sheet.
• Mix the second cup of cream cheese and milk. Spoon into a pastry bag with a flat or basket weave tip and pipe bandages onto the mummy body.
• (OPTIONAL) If you would like to do the "dirty bandages", pull out a tablespoon of cream cheese "frosting" and dye it a light gray. Smear that in a line up your pastry bag before adding in the white cream cheese. Then pipe bandages onto your mummy.
• Use peppercorns and red pepper to make eyes and a mouth.
• Serve with crackers and pretzel sticks for scooping, or bread to spread it on. Baby carrots are great too!

HALLOWEEN SPINACH DIP

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.)