Halloween Swamp Dip Food

HALLOWEEN SWAMP DIP

Steps:

• Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic. Cook over medium heat, stirring occasionally, 5-6 minutes or until onion is softened. Whisk in flour; continue cooking 1 minute. Whisk in broth and whipping cream. Continue cooking, whisking constantly, 2-3 minutes or until mixture is thickened.
• Stir in cheese, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through. Remove from heat. Season with 1/4 teaspoon salt and pepper to taste.
• Serve warm with crackers, bread slices or assorted vegetable sticks.

BLACK BEAN SWAMP DIP

Steps:

• Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
• Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.

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.

TACO GRAVEYARD DIP

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
• Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 5 to 7 minutes. Pour off any excess oil. Add about half of the taco seasoning and 1/2 cup water and stir until the beef is well coated. Cook until slightly thickened, 1 to 2 minutes. Transfer to a 9-by-13-inch baking dish and spread out evenly.
• Return the skillet to the heat and add the refried beans. Cook until warmed through, about 5 minutes. Spread evenly over the ground beef mixture. Top the refried beans evenly with the shredded Cheddar.
• Whisk together the cream cheese and sour cream in a medium bowl until smooth and combined. Transfer 2 tablespoons of the mixture to a small piping bag (or small resealable plastic bag) and reserve. Add the remaining taco seasoning to the remaining cream cheese mixture and stir to combine. Spread the cream cheese mixture evenly over the shredded cheese layer. Top with the salsa and spread evenly. Refrigerate while you make the chips.
• Lay one tortilla on a cutting board and trim into a tree with a paring knife. Transfer to one of the prepared baking sheets. Cut tombstones (and other Halloween shapes if you like) out of the remaining tortillas with 2-inch cutters or by hand. Arrange on the prepared baking sheets. Bake, flipping the tortillas halfway through, until crisp and golden brown, about 10 minutes. Let cool.
• Pipe "RIP" on some of the tombstones with the reserved cream cheese mixture and press them into the taco dip. Press the tree and any remaining shapes into the taco dip.
• Cut the lettuce into several pieces, add to a food processor and pulse until finely chopped (you should have about 2 cups total). Spread the lettuce and cilantro around the tortilla chips. Spoon mounds of black olives in front of some of the tombstones. Serve with the remaining chips.

SWAMP DIP

Steps:

• Using a food processor, hand held blender or food chopper blend together mint through olive oil until pureed. Use more olive oil if needed to keep it loose.
• Stir puree into Greek yogurt, sour cream and mayonnaise. Refridgerate until ready to serve.
• Spread dip on a flat platter or plate. Place pretzels and broccoli around dip to look like fallen trees. Serve.