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Halloween Face Pie Dip
Course: Appetizer
Cuisine: American
Keyword: halloween appetizer recipe, halloween dip recipe
Author: Jackie
  • 16 oz cream cheese 2 blocks, room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed pepper flakes
  • 2 cups shredded cheddar cheese divided
  • 2 10 ounce cans RO*TELĀ® Original Diced Tomatoes drained
  • 2 rolled pie crusts
  • 1 egg beaten
  • 1 teaspoon water
  • Black food dye
  • Sliced baguette or chips for serving
  1. In a large bowl mix together cream cheese, spices, 1 1/2 cups shredded cheese, and diced tomatoes.
  2. Pour into prepared skillet or pie plate. Sprinkle with remaining cheese.
  3. Unroll both pie crusts. You will be using one to cover the face and one to make the details.
  4. Take a small 2-inch sized ball of dough and shape into a nose. Take 2 more 1-inch sized balls and shape into eyebrows.
  5. Place nose and eyebrows over the dip in the proportionate positions.
  6. Place the full round pie crust dough over the dip.
  7. Fold the edges of the pie dough over the edges of the pan.
  8. Using a sharp knife, cut out the eyes, make holes for the nostrils, and a mouth. Make holes larger than usual as it will shrink during baking.
  9. With remaining dough, cut out different shapes to look like excess skin. Roll small balls of dough to look like worts.
  10. Whisk together egg, water, and a small drop of black food dye.
  11. Brush parts of the face with the egg wash to give it more depth.
  12. Bake dip for 20-25 minutes, or until crust is golden brown and filling is bubbling.
  13. Remove from the oven. If the pie crust face holes have closed slightly during baking, simply re-cut with a sharp knife.
  14. Serve dip warm with sliced baguette or tortilla chips.
Recipe Notes

To make more kid-friendly dips, use puff pastry or pie crust and cut out jack-o-lantern faces. Place over dip, brush with egg wash, and bake.