Jack O Lantern Spinach Dip Recipes

Steps:

• Preheat the oven to 400 degrees F. Coat a 10-inch round baking dish or skillet with nonstick cooking spray.
• Beat the egg together with 1 tablespoon water in a small bowl and set aside.
• Roll out the dough on a lightly floured surface. Divide and cut the dough into 12 rectangles. Brush the egg wash on top of each rectangle.
• Place a Cheddar cube in the center of each rectangle. Place a couple jalapeño slices on every other rectangle (see Cook's Note). Close the dough around the cheese cubes and jalapeños and shape the pieces into balls. Place the balls around the edge of the prepared baking dish.
• Mix the shredded Cheddar, cream cheese, mayonnaise, mozzarella, Parmesan, chives, salt, pepper, garlic and onion together in a medium bowl. Spoon the mixture into the center of the baking dish. Sprinkle additional Cheddar on top. Bake until the cheese is bubbly and golden brown, 20 to 25 minutes.
• Arrange the blue corn tortilla chips and olive slices to resemble a Jack-o'-lantern. Serve hot with more tortilla chips.

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, beat cookie ingredients with electric mixer on medium speed until smooth. Using (2 tablespoon-size) ice cream scoop, drop batter 2 inches apart onto cookie sheets. With damp hands, gently smooth out dough.
• Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In medium bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Gradually add powdered sugar; beat until blended. Stir in maple extract.
• For each pie, spread about 1 generous tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• Using black decorating icing, pipe jack-o'-lantern faces. Using green decorating icing, pipe jack-o'-lantern stems on tops of pies.

Steps:

• For the guacamole: Mash avocados with the lime juice. Add the rest of the ingredients and mix thoroughly.
• For the queso: In a pot over medium heat, melt 1 Tbsp. butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined.
• Serving: Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. Pour queso in the bowl and top with chopped tomatoes. Spoon guacamole coming out of the pumpkin's mouth. Serve with chips!
• Spoon guacamole coming out of the pumpkin's mouth. Serve with chips!
• Enjoy!

Steps:

• Prepare spinach according to package directions. I usually cook it in the microwave about 3-4 minutes. Drain or blot with paper towels to absorb some of the excess water.
• Add monterey jack cheese, cream cheese and garlic. Continue cooking until cheese is melted.
• Serve with Fritos Scoops.

Steps:

• In small microwavable bowl, melt chocolate chips on High for 1 minute or until melted. With tip of knife, spread chocolate on inside of each plastic cup to resemble eyes, nose and mouth of jack-o'-lantern. Repeat with 3 more cups. Refrigerate 5 minutes or until chocolate is set.
• Meanwhile, in blender container, place all remaining ingredients; cover and blend until smooth. Pour into chocolate painted cups.

Steps:

• In medium bowl combine sour cream, cream cheese, spinach, cheddar cheese, Parmesan cheese, onion, garlic, red pepper flakes, salt and pepper. Chill.
• Cut top off bread. Hollow out then tear bread from the inside. Carve 2 eyes and a mouth from the front of the bread.
• Spoon chilled dip into the bread bowl. Serve with vegetable strips.