Halloween Dips Bites Food

HALLOWEEN BUFFALO CHICKEN SKILLET DIP RECIPE BY TASTY

Halloween Buffalo Chicken Skillet Dip Recipe by Tasty image

Here's what you need: chicken, cream cheese, monterey jack cheese, cheddar cheese, buffalo sauce, ranch dressing, refrigerated pizza dough, cheddar cheese, butter

Provided by Hannah Williams

Yield 12 servings

Number Of Ingredients 9

Ingredients

2 cups chicken, cooked and shredded
8 oz cream cheese, softened
½ cup monterey jack cheese
⅔ cup cheddar cheese
½ cup buffalo sauce
½ cup ranch dressing
2 tubes refrigerated pizza dough
4 oz cheddar cheese, block of cheese, cubed
2 tablespoons butter, melted

Steps:

Preheat oven to 400°F (200°C).
In a bowl, combine chicken, cream cheese, monterey jack, cheddar, buffalo sauce, and ranch.
On a lightly floured surface, roll out 1 tube of pizza dough. Cut out triangles for eyes, and a mouth.
Bake for 12 minutes, or until the pieces are golden brown, slightly risen and cooked through.
Cut the remaining dough into squares, place a cube of cheese on each one, and roll into balls. Repeat with the other tube of pizza dough. Place in a ring around the edges of a greased oven-safe skillet or dish.
Fill the middle of the dish with the dip filling.
Bake for 35 minutes.
Coat all of the dough with melted butter. Place the dough face pieces on the dip.
Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 40 grams, Fat 27 grams, Fiber 1 gram, Protein 23 grams, Sugar 3 grams

HALLOWEEN DIPS & BITES

Halloween dips & bites image

Create a fright-night feast for the kids before they go trick-or-treating

Provided by Good Food team

Categories Snack, Starter

Time 1h

Number Of Ingredients 12

Ingredients

320g pack soft wheat tortillas
3 tbsp vegetable oil
50g poppy or black sesame seed
½ squash , peeled, deseeded and diced
1 tbsp vegetable oil
½ tsp ground cumin
3 tbsp mascarpone
2 avocados , peeled and stoned
2 spring onions , chopped
1 tomato , chopped
juice 1 lime
handful coriander leaves, chopped

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.

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