Halloween Spider Dip Food

HALLOWEEN SPIDER BREAD DIP BOWL

Steps:

• Place frozen rolls on board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
• Use 2 rolls to make a small ball for the spider's head. Use 10 rolls to make a larger ball for the spider's body.
• Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 12 inch ropes and 4 10 inch ropes.
• On a lined cookie sheet, arrange balls and ropes into spider shape.
• Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
• Whisk together egg white and water and brush all over spider. Sprinkle legs with parmesan cheese if desired.
• Bake spider 28-30 minutes until quite brown. Cool completely.
• Use a knife to make slits for the eyes and press an olive slice into each slit.
• Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.

SPIDER'S NEST DIP

Steps:

• In a small bowl, mix cream cheese and 1/2 packet of taco seasoning with 1 cup of the sour cream (hold the rest of the sour cream to decorate). Set mixture aside.
• Spread a thin layer of refried beans in the bottom of a microwaveable serving dish. Add a layer of shredded cheese. Heat dish in microwave for 1 minute, until cheese is slightly melted.
• Drain the salsa and layer it over the cheese. Drain the olives and layer over the salsa. Add a layer of the sour cream mixture. Add a layer of guacamole.
• To decorate the top, spoon a medium sized dollop of sour cream in the center. This is the spider's "nest."
• Spoon the rest of the sour cream into an air-tight bag. Cut a very small piece out of 1 of the bottom corners of the bag and, starting at the outer edge of the dip, pipe a thin circle around the perimeter. Create another circle half way between the perimeter circle and the center dollop, creating 3 circles.
• Using a knife blade, toothpick or skewer, drag a thin line of the sour cream from the "nest" outward toward the edge of the dish. Continue making lines all around the "nest" to complete the spider web design. Position whole black beans onto the sour cream "web."
• Embellish with plastic decorative spiders. Serve with a bowl of blue tortilla chips, and watch your guests scurry to get a bite!

HALLOWEEN "SPIDER" DIP

Steps:

• In a medium bowl mix the refried beans and about 1/3 cup of the salsa together.
• Pour into an 8 or 9" round glass baking dish and spread.
• Spread green chilies if using.
• Layer on sliced olives if using.
• Cover with remaining salsa.
• Cover with shredded cheese.
• Bake in oven at 350 degrees for about 20 min or until heated through -- OR -- microwave on high with vented plastic wrap for about 5 minutes.
• While the dip is cooking make the "spiders".
• Using a toothpick poke 3 holes on opposite sides of each whole olive. (Yes I know spiders have 8 legs, not 6, but I ran out of room). Cut individual leaves off the rosemary and stick one into each hole. Then slip a raisin most of the way into the olive leaving out a small "head".
• Let the dip sit for a few minutes after removing from the oven/microwave.
• Spoon the sour cream into a sandwich bag and clip off the corner of the bag (make it small). Start by putting a dot of sour cream in the center of your dip, then make lines starting from the center to the edge. Make 8 lines in total (like you would cut a pie). Then, starting near the center, connect the lines creating the "web". When complete scatter your "spiders" on the web.
• Enjoy!

HALLOWEEN SPIDER DIP BOWL

Steps:

• 1. *The night before, wrap frozen loaves tightly in plastic wrap and thaw in fridge overnight. Next day: Form one loaf into a round ball. Place on a large cookie sheet that has been sprayed with non-stick cooking spray. With other loaf, cut off end and form a small round ball (about one eighth of loaf) and place above body making the head. Horizontally, slice remaining dough into 8 strips and roll into ropes for legs. Place under head and upper body. Place raisins on head for eyes, making into a spider! *You can also add these after baking if preferred, or use red decorating gel, red peppercorns or even sliced olives for eyes, also adding on after baking. Sometimes the raisins fall off during baking, or end up in an odd place! Brush with melted butter and cover with plastic wrap coated with non-stick spray. Allow to double in size. (About 2=3 hours.)Remove wrap, brush with eggwash (1 egg beaten with 1 Tbl. water), and bake in 350º oven for 25-30 minutes. Or til golden brown. Allow to cool on rack. Slice off top of body in a circle, and hollow out making a "bowl" for the dip. Line with lettuce (if desired)and spoon in your favorite dip such as salsa, melted cheese/nacho cheese dip, spinach or onion dip,etc., whatever you want. Surround with chips, crackers, mini pumpkins and gourds, plastic spiders, halloween cookies, just have fun! *If you want the spider's legs to point/bend up in the middle, just place a small ball of foil under center of each leg during rising and baking! :)

SPOOKTACULAR HALLOWEEN SPIDER BREAD BOWL & DIP

Steps:

• 1. FOR SPIDER: Spray frozen loaf of bread dough with butter-flavored cooking spray, wrap tightly in plastic wrap and thaw in fridge overnight. The next day, unwrap bread and place onto a cutting surface. With a long, very sharp knife, slice bread in half crossways. Slice off about 1/4 of one end for the head. Pinch cut side back together and form into a small ball. Place onto sprayed baking sheet seam side-down. Use the rest of that half and shape into the body the same way making it 4" in diameter and a little flat, like a disk. Place next to head, touching, also seam side-down. Spray with cooking spray. Slice second half of loaf lengthwise into 8 equal pieces. Roll and stretch into 12-14" in long ropes. Place onto second sprayed baking sheet into hairpin shapes for legs. Spray with cooking spray. Lightly cover each baking sheet with plastic wrap and place into oven to rise with the light on for warmth. Let rise for 30 minutes, remove both trays, heat oven to 350 degrees, remove plastic wrap from the baking sheet with the legs only. Sprinkle them evenly with the first amount of the seasonings and bake them for 15-18 minutes until browned on the bottoms and light golden brown on top. Remove pieces to a wire rack to cool. Leave oven door open to cool. If cool enough, place body and head back into oven to continue to rise or in another draft-free warm place. Let body and head rise for an additional 1 1/2 - 2 hours or until doubled in bulk. (Store breadstick legs, when fully cool, in an airtight container.) When fully risen, sprinkle evenly the second amount of seasonings onto head and body, and re-preheat oven to 350 degrees. Pop into oven and bake for 22-25 minutes until deep golden brown. With spatula, remove to wire rack to cool. To assemble, with small sharp serrated steak knife, cut 4 little "x"'s on each side of body in a sawing motion up and down and stick one side of each leg down into body. Cut a 4" circle out of top of body and remove chunk of bread.
• 2. Hollow out a little more picking out pieces carefully. Dice bread into cubes for dipping and place into a festive bowl. Make dip and fill body cavity full. (Replenishing as needed.) Decorate with olive eyes if desired.
• 3. FOR DIP: Place all ingredients into large microwave-safe bowl and heat, stirring every 1-2 minutes, until cheese has melted. About 5 minutes total. Spoon and pour into spider. Garnish with more sliced green onion if desired. Rewarm and refill as needed. (Makes enough dip to refill 1 -2 times depending on size of cut-out.)