Munchy Mummy Appetizer Dip

Ingredients:

1/4 cup mayonnaise
3/4 cup plain low-fat yogurt
2 teaspoons tarragon vinegar
1/2 teaspoon curry powder
1/8 teaspoon thyme
2 teaspoons chili sauce
1 celery stick, chopped

Instructions:

Combine ingredients and chill for at least one hour before serving. Perfect in the center of your veggie tray. In addition to veggies, use Halloween shaped cookie cutters to cut out mini finger sandwiches, the dip can also be used as a spread on those, yummy! For super festivity on the serving table scoop the dip into a hollowed out mini pumpkin.

Wrapped Up Mummy Dip

What You Need:

1 (1 lb.) loaf of frozen bread dough, thawed
3 pieces of string cheese
1 (16 oz.) container of sour cream
1 envelope of ranch dip mix
1 black olive

How to Make It:

Allow the dough to rise according the directions on the package.
When the dough is ready, roll it out on a flat surface to form a 12 inch oval with the bottom narrower than the top.
Make an indention on both sides 1 inch from the top of the dough oval to form the mummies head.
Spray a baking sheet with a non stick cooking spray and lay the form dough onto the sheet.
Allow the dough to rise 20 minutes in a warm area.
Preset the oven temperature to 350 degrees.
When the dough is ready bake for 22 minutes or until it turns a golden brown.
Lay strips of the string cheese over the bread from the top to the bottom.
Return the bread to the oven for 2 minutes or until the cheese has melted.
Remove the dough to a wire rack to cool.
Place the sour cream into a mixing bowl.
Fold in the ranch dip mix until blended in well.
Refrigerate until ready to serve.
When the dough has cooled cut it in half horizontally. Remove the bread in the middle leaving a 3/4 inch shell.
Place the bottom half of the bread onto a serving plate.
Fill the bottom half with the prepared dip.
Replace the top of the bread.
Cut two slices from the olive and place on the head of the mummy for eyes.
Cut the removed bread into cubes and serve with the dip along with fresh vegetables or crackers.

This fun loving mummy makes a great centerpiece for your Halloween table. Any type of ranch dip mix can be used such as regular or fiesta.

Makes 16 servings

Preparation Time: approximately 25 minutes + rising
Baking Time: approximately 22 minutes + cooling
Total Time: approximately 47 minutes

Guacamole

3 tablespoons finely chopped white onion
4 chiles serranos
2 rounded tablespoons cilantro
½ teaspoon sea salt
3 large avocados
2/3 cup tomatoes, finely chopped, not peeled

Topping
2 tablespoons white onion, finely chopped
1 tablespoons heaped, finely chopped cilantro
2 tablespoons finely chopped tomatoes

Grind the onion, cilantro, fresh chiles, and salt into a rough paste. Cut the avocados in half, remove pits (set them aside, but do not throw away), and scoop out the flesh. Mash the flesh roughly into the chili mixture, Mix well.

Mix in the chopped tomato, sprinkle top of the guacamole with the extra onion, cilantro, and tomato.

Place the pits back into it for a nice effect and serve immediately inside a fresh, warm, corn tortilla.

South of the Border Chips and Dip

What You Need:

4 flat corn tortilla shells

Canola oil

Salt, optional

2 tomatoes, chopped

1 kiwi, chopped

1 small onion, chopped

1 celery stalk, chopped

½ jalapeno, minced

¼ tsp. chili powder

How to Make It:

Cut each of the tortillas into 6 wedges.

Place enough canola oil into a large skillet for frying the chips.

Heat the oil to hot but do not allow it to smoke.

Once the oil is hot reduce heat to low.

Place the tortilla wedges into the hot oil and fry about 1 minute.

The tortilla wedges should puff slightly and be a light brown color.

Remove wedges to paper towel to dry and sprinkle with the salt if desired.

Add more canola oil and reheat to high before adding more wedges.

In a large mixing bowl combine the tomatoes, kiwi, onion, celery and jalapeno.

Sprinkle with the chili powder.

Use a rubber spatula to mix together well.

Dip the chips into the salsa and enjoy.

The salt in this recipe is optional. If you don’t like your salsa really spicy leave out the jalapeno and use cilantro instead.