Spider Dip Bowl Food

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CHEESY SPIDER DIP



Cheesy Spider Dip image

Provided by Nancy Fuller

Categories     appetizer

Time 3h35m

Yield 10 servings

Number Of Ingredients 10

Two 8-ounce packages cream cheese, softened
1 cup shredded sharp Cheddar
1 cup shredded Monterey Jack cheese
4 tablespoons unsalted butter, softened
1/4 cup salsa
Kosher salt and freshly ground black pepper
3 cups blue corn chips, finely crushed
2 olives
16 green beans, ends trimmed
Cut raw vegetables, tortilla chips or crackers, for serving

Steps:

  • In a stand mixer fitted with a paddle attachment, combine the cream cheese, Cheddar, Monterey Jack cheese, butter, salsa and some salt and pepper and beat until smooth. Alternatively, mix all the ingredients in a large bowl with a spoon. Reserve 1/3 cup of the dip and wrap in plastic wrap.
  • Make 2 balls with the remaining dip, one twice as big as the other, wrap in plastic, and shape into balls. Refrigerate all three portions of the cheese until hardened and cold, 2 to 3 hours.
  • Unwrap the two balls and coat in the crushed tortilla chips. Place on a platter directly next to each other and make eyes in the smaller ball with 2 olives. To make the legs, arrange 8 green beans to stick out of the "spider's" side, then place a small ball made out of the reserved 1/3 cup dip on the end of each bean and connect another bean to each ball to make long legs.
  • Serve with vegetables, crackers or tortilla chips.

HALLOWEEN SPIDER BREAD DIP BOWL



Halloween Spider Bread Dip Bowl image

This Spider bread dip bowl in an adorable Halloween appetizer that's easier to make than you think!

Provided by Autumn

Categories     Appetizer

Time 4h

Number Of Ingredients 5

16 frozen Rhodes dinner rolls
1 egg white
1 tbsp water
3 tbsp grated parmesan cheese
2 olive slices

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.

SPOOKTACULAR HALLOWEEN SPIDER BREAD BOWL & DIP



Spooktacular Halloween Spider Bread Bowl & Dip image

You can find this recipe on my website here, along with detailed step-by-step photos! http://wildflourskitchen.com/2013/10/17/spooktacular-halloween-spider-bread-dip-bowl/

Provided by Kelly Williams

Categories     Other Snacks

Number Of Ingredients 15

1 lb loaf frozen bread dough, thawed overnight
butter-flavored cooking spray
SEASONINGS (FIRST AND SECOND AMOUNTS) :
2 Tbl. + 1 tsp. grated parmesan cheese
1 tsp. + 1/2 tsp. seasoned salt
3/4 tsp. + 1/4 tsp. paprika
1/8 tsp. + 1/16 tsp. garlic powder
2 tsp. + 1 tsp. poppy seeds
2 slice green olives with pimientos for eyes, optional
FOR DIP:
10 oz can rotel diced tomatoes and green chilies, mild or hot
16 oz regular or sharp cheddar velveeta (can sub cream cheese for a nice variation)
1 Tbsp hidden valley ranch dip mix
2 green onions, white and green part, sliced
1/2 to 1 lb. hot italian ground sausage, as much as desired, cooked and drained

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.)

SPIDER DIP BOWL RECIPE - (4.4/5)



Spider Dip Bowl Recipe - (4.4/5) image

Provided by Rhodesbread

Number Of Ingredients 6

20 Rhodes™ Dinner Rolls or 12 Rhodes Texas™ Rolls, thawed but still cold
1/4 cup butter, melted
1/2 cup grated parmesan cheese
Garlic salt
Marinara sauce
small tube black gel frosting

Steps:

  • Combine 10 1/2 dinner rolls or 7 Texas rolls into a ball for the body and place on sprayed baking sheet. Shape 1 1/2 dinner rolls combined or 1 Texas roll into an oval and place next to the body for head. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 20-25 minutes. Remove from oven and place on cooling rack. While body is baking roll 8 dinner rolls or 4 Texas rolls cut in half into eight, 10-inch ropes for legs. Dip legs in melted butter and then in parmesan cheese. Place on a sprayed baking sheet in a tall, curved shape to resemble spider legs. Sprinkle with garlic salt. Cover with plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Remove from oven and place on cooling rack. Cut an X with a knife in 4 places along both sides of the cooled body on the top edge. Push one end of a cooled, curved leg into each of the X's. Cut a circle out of the top of the body and pull out the bread, leaving bread around the inserted legs to stabilize them. Line the dip bowl with plastic wrap if desired. Fill the dip bowl with marinara sauce for dipping. Use black frosting gel to squeeze two beady eyes onto cooled spider head. Use more rolls to make extra legs for dipping, if desired.

SPIDER DIP BOWL!



Spider Dip Bowl! image

This is one of my favorite things to make for Halloween!!! Fun and easy to make and looks GREAT on a serving/buffet table!

Provided by Wildflour

Categories     Halloween

Time 45m

Yield 1 spider

Number Of Ingredients 4

2 loaves rhodes frozen bread dough, thawed but not risen
1 egg, beaten
2 raisins
1 -2 tablespoon melted butter

Steps:

  • *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 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! :).

Nutrition Facts : Calories 178.4, Fat 16.5, SaturatedFat 8.8, Cholesterol 242, Sodium 151.9, Carbohydrate 1.2, Sugar 1, Protein 6.4

SPIDER'S NEST DIP



Spider's Nest Dip image

Provided by Sandra Lee

Categories     appetizer

Time 11m

Yield 20 to 25 servings

Number Of Ingredients 10

2 (8-ounce) package cream cheese
1 (1.25-ounce) package taco seasoning mix
1 1/2 cups sour cream
1 (16-ounce) can black refried beans
1 (12-ounce) package shredded Mexican cheese
1/2 cup fresh chunky salsa (from your grocery's deli section)
1 (2.25-ounce) can chopped black olives
1 cup guacamole (from your grocery's deli section)
1 (15-ounce) can whole black beans, drained and rinsed
4 to 6 bags blue tortilla chips

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 BOWL



Halloween Spider Dip bowl image

I've been making this bread dip bowl for years now, from the Rhodes Frozen Bread Dough website! They have so many cute ideas there! Take some time to check it out! Lots of holiday recipes! Happy Halloween! :D

Provided by Kelly Williams

Categories     Other Appetizers

Time 45m

Number Of Ingredients 3

2 loaves rhodes frozen bread dough, thawed but not risen, white or wheat
2 raisins or red peppercorns or sliced green olives
1-2 tbl. butter

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! :)

SPIDER DIP BOWL



Spider Dip Bowl image

Number Of Ingredients 6

12 Rhodes White Texas Rolls or 20 Rhodes Dinner Rolls, thawed but still cold
1/4 cup butter, melted
1/2 cup grated Parmesan cheese
garlic salt
marinara sauce
small tube black gel frosting

Steps:

  • Combine 10 1/2 dinner rolls or 7 Texas rolls into a ball for the body and place on sprayed baking sheet. Shape 1 1/2 dinner rolls combined or 1 Texas roll into an oval and place next to the body for head. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 20-25 minutes. Remove from oven and place on cooling rack. While body is baking roll 8 dinner rolls or 4 Texas rolls cut in half into eight, 10-inch ropes for legs. Dip legs in melted butter and then in parmesan cheese. Place on a sprayed baking sheet in a tall, curved shape to resemble spider legs. Sprinkle with garlic salt. Cover with plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Remove from oven and place on cooling rack. Cut an X with a knife in 4 places along both sides of the cooled body on the top edge. Push one end of a cooled, curved leg into each of the X's. Cut a circle out of the top of the body and pull out the bread, leaving bread around the inserted legs to stabilize them. Line the dip bowl with plastic wrap if desired. Fill the dip bowl with marinara sauce for dipping. Use black frosting gel to squeeze two beady eyes onto cooled spider head. Use more rolls to make extra legs for dipping, if desired.

Nutrition Facts : Nutritional Facts Serves

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