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Devilishly delicious dip

Set the scary mood by serving your family and guests a dip that is dangerously delicious.

Set the scary mood by serving your family and guests a dip that is dangerously delicious.

Leave out the eye of newt and toe of frog and add a hint of cumin and a clove of garlic to the recipe for Grave Yard Goop.

Buttering and baking the flour tortillas will make the dipping ‘tombstones’ sweet and savoury.

This frightfully delightful dip is sure to help ward off vampires and creatures of the night as well.

Ingredients:

• 1 can (19 oz/540 mL) black beans, drained and rinsed

• ½ cup (125 mL) Canadian cream cheese, slightly softened

• ¼ cup (50 mL) finely diced onion

• ¼ cup (50 mL) 5% light, 10% half-and- half or 18% table cream

• ¾ cup (175 mL) shredded Canadian Cheddar cheese

• 1 large clove garlic, minced

• ½ tsp (2 mL) ground cumin

• 1 can (200 mL) ripe sliced olives, drained and rinsed

• ½ cup (125 mL) shredded romaine lettuce or baby spinach

• 4 small whole grain flour tortillas

• 1 tbsp (15 mL) butter, melted

Preparation:

1. In food processor, puree beans until fairly smooth. Add cream cheese, onions and cream and puree until smooth. Pulse in Cheddar cheese, garlic and cumin until combined.

2. Spread the mixture into 9 or 10- inch (23 or 25 cm) pie plate and sprinkle olives in centre. Sprinkle lettuce around edges. Then cover and refrigerate it for at least 30 minutes.

3. Preheat oven to 400°F (200°C). Cut out ghostly shapes like tombstones, cats and pumpkins out of flour tortillas. Brush with butter and place on large baking sheet. Bake for about 8 minutes or until just golden. Let cool completely.

4. Place some toasted tortillas into the dip to create a graveyard scene and serve remaining ones alongside.

• Emily Richards for dairygoodness.ca (Emily is a professional home economist, cookbook author and a tv celebrity chef. for more, visit emilyrichardscooks.ca)

 
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