SPIDER DIP BOWL RECIPE - (4.4/5)
Provided by Rhodesbread
Number Of Ingredients 6
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!
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
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 WEB GUACAMOLE
This webbed guacamole is a super-easy way to make a themed appetizer for your next Halloween party. Mexican crema (or sour cream) is used for the web and black olives make an edible spider. The avocado skull is a spooky bonus.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- For the web: Put a large round shallow bowl on a larger round platter. Fill the bowl with the guacamole and smooth the top with a spoon or offset spatula. Fill a squeeze bottle or pastry bag with Mexican crema or sour cream (thin it out with some lime juice if needed). Pipe 4 concentric circles of crema onto the guacamole. Using the tip of a knife or skewer, pull lines from the center circle out, creating a spider web pattern.
- For the spider: Slice 1 olive in half lengthwise and use one of the halves for the spider body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange the spider on the web. Surround the bowl of guacamole with the tortilla chips.
- For the skull: Using a paring knife, make 2 eyes on the wide end of the avocado, cutting through the skin and flesh all the way down to the pit; discard the skin and flesh. Cut an upside-down heart shape just through the skin for the nose, then remove the skin, leaving the flesh showing. For the mouth, cut a long rectangle just through the skin and remove it. Use a skewer or the tip of a knife to draw lines on the flesh for teeth.
SPIDER'S NEST DIP
Provided by Sandra Lee
Categories appetizer
Time 11m
Yield 20 to 25 servings
Number Of Ingredients 10
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
This was a big hit at our Halloween party. It's a traditional layered mexican bean dip with a sour cream "spider web" and olive "spiders".
Provided by tavallera
Categories Cheese
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 84.7, Fat 2.1, SaturatedFat 0.9, Cholesterol 6.5, Sodium 573.7, Carbohydrate 13.4, Fiber 4.1, Sugar 2.3, Protein 4.2
SPIDERWEB DIP WITH BAT TORTILLA CHIPS
Every year, our daughter and her friends anticipate our annual Halloween party. Among the menu items is this taco dip with bat-shaped tortilla chips.-Sonia Candler, Edmonton, Alberta
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 1-1/2 cups dip and about 7 dozen chips.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut tortillas into bat shapes with a 3-3/4-in. cookie cutter. Place tortillas on baking sheets coated with cooking spray. Spritz tortillas with cooking spray. Combine the garlic salt, coriander, paprika and pepper; sprinkle over tortillas. Bake until edges just begin to brown, 5-8 minutes., In a small bowl, combine cream cheese and salsa. Spread into a 9-in. pie plate. Carefully spread guacamole to within 1 in. of edges. , Place sour cream in a small resealable plastic bag; cut a small hole in a corner of bag. Pipe thin concentric circles an inch apart over guacamole. Beginning with the center circle, gently pull a knife through circles toward outer edge. Wipe knife clean. Repeat to complete spiderweb pattern. Serve with tortilla bats.
Nutrition Facts : Calories 338 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 704mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
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