Halloween Face Pie Dip
Course:
Appetizer
Cuisine:
American
Keyword:
halloween appetizer recipe, halloween dip recipe
Ingredients
- 16 oz cream cheese 2 blocks, room temperature
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ¼ teaspoon crushed pepper flakes
- 2 cups shredded cheddar cheese divided
- 2 10 ounce cans RO*TEL® Original Diced Tomatoes drained
- 2 rolled pie crusts
- 1 egg beaten
- 1 teaspoon water
- Black food dye
- Sliced baguette or chips for serving
Instructions
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In a large bowl mix together cream cheese, spices, 1 ½ cups shredded cheese, and diced tomatoes.
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Pour into prepared skillet or pie plate. Sprinkle with remaining cheese.
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Unroll both pie crusts. You will be using one to cover the face and one to make the details.
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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.
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Place nose and eyebrows over the dip in the proportionate positions.
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Place the full round pie crust dough over the dip.
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Fold the edges of the pie dough over the edges of the pan.
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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.
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With remaining dough, cut out different shapes to look like excess skin. Roll small balls of dough to look like worts.
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Whisk together egg, water, and a small drop of black food dye.
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Brush parts of the face with the egg wash to give it more depth.
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Bake dip for 20-25 minutes, or until crust is golden brown and filling is bubbling.
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Remove from the oven. If the pie crust face holes have closed slightly during baking, simply re-cut with a sharp knife.
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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.