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Marsh-Mummy Yummies
Pop O'Lanterns
Black as Night Witchy Dip
Ghoul-camole
Spooky Sun-Dried Tomato Spread
Vampire-Away Garlic Dip
Dr. Onion & Mr. Chive Dip
Creature From the Black Bean Lagoon Dip
Midnight Delight
Pumpkin Pleaser
Gooey Green Goblin Dip
A Really Munchy Mummy Dip
Marsh-Mummy
Yummies
1
10-1/2 oz. bag of marshmallows
3 tablespoons of butter or margarine
5-6 large handfuls of potato chips,
coarsely crushed
Melt together
marshmallows and butter or margarine over low heat, stirring
occasionally. Pour mixture over crushed potato chips and stir
until chips are thoroughly coated. Spread mixture into well-greased
8x8 pan. Refrigerate for at least one hour then cut into bars
to serve. Or, shape into ghosts or pumpkins before refrigerating
for fun individual treats.
Pop
O'Lanterns
1
bag caramel candies
4-5 cups popped popcorn
Assorted nuts for garnish
Melt caramels
over low heat, stirring occasionally. Mix a little bit at a
time with popcorn, until popcorn just sticks together. With
well greased hands, shape into balls. Add assorted nuts for
stem, eyes, nose, mouth, etc. to make your Pop O'Lantern!
Black
as Night Witchy Dip
1-1/2
cups canned black beans, rinsed and drained
15-20 pitted nicoise olives
2 teaspoons lemon juice
1/2 roasted red pepper (rinsed, if packed
in oil)
Blend all ingredients
in a blender or food processor. Serve with potato chips or
crackers.
Ghoul-camole
1
avocado, peeled, pitted, and diced
1/3 cup chopped cilantro
2 tablespoons lime juice
2 tablespoons sour cream
1 small tomato, diced
1/4 teaspoon Tabasco sauce
Process all
ingredients together until the mixture has a lumpy consistency.
Serve with tortilla chips.
Spooky
Sun-Dried Tomato Spread
6
sun-dried tomato halves (not oil packed)
3/4 cup yogurt cheese*
2/3 cup low-fat or fat-free ricotta
cheese
2 teaspoons olive oil
1 teaspoon fresh basil, chopped
Soak tomatoes
in 1/4 cup boiling water for 10 minutes. Remove from water,
reserving liquid; mince tomatoes. Combine all ingredients with
enough of the reserved liquid to make a thick consistency.
Serve with potato chips or crackers.
* To make yogurt cheese, line strainer
with cheese cloth. Strain 16 oz. yogurt for at least 10 hours;
discard liquid after straining.
Vampire-Away
Garlic Dip
1/2
cup skim milk
1 cup low-fat cottage cheese
2 small garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/8 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon onion salt
Blend all ingredients
in blender until smooth. Yields 1-1/2 cups.
Dr.
Onion & Mr. Chive Dip
1/2
cup plain low-fat yogurt
1/4 teaspoon dill weed
1 teaspoon chives
1 teaspoon minced onion
1/8 teaspoon salt
1/2 packet Equal® brand sweetener
Mix all ingredients
together and chill for several hours. Yields 1/2 cup.
Creature
From the Black Bean Lagoon Dip
1
15 oz can of black beans, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 cup tomato, chopped
1 cup red bell pepper, finely chopped
Reserving 2
tablespoons of the liquid from the can, rinse and drain beans.
Place in blender, and add 2 tablespoons reserved liquid, cumin,
chili powder, oregano and garlic powder. Blend until beans
are coarsely chopped. Spoon into saucepan and cook over low
to medium heat for five minutes, stirring occasionally. Add
tomato and red pepper and cook an additional five minutes.
Yields 1-1/2 cups.
Midnight
Delight
1
1/2 cups low-fat cream cheese
1/2 cup reduced-fat cheddar cheese,
grated
1/2 cup salsa
4 jalapeños, seeded and chopped
Mix ingredients
and serve with potato chips.
Pumpkin
Pleaser
1/2
cup cucumber, peeled, shredded and drained
1 tablespoon green onion, minced
1/2 cup plain low-fat yogurt
1/4 cup pumpkin rind, peeled and shredded
2 tablespoons celery, finely chopped
Dash of salt and pepper
Mix ingredients
and scoop into hollowed-out pumpkin bowl. Serve with potato
chips.
Gooey
Green Goblin Dip
1
cup sour cream
1 cup mayonnaise
1 tablespoon green onion, chopped
1 tablespoon parsley, chopped
1 tablespoon dill weed
1 cup grated white cheddar cheese
Mix ingredients
and chill. Yields approximately 3 cups.
A
Really Munchy Mummy Dip
1/4
cup mayonnaise
3/4 cup plain low-fat yogurt
2 teaspoons tarragon vinegar
1/2 teaspoon curry powder
1/8 teaspoon thyme
2 teaspoons chili sauce
1 celery stick, chopped
Combine all
ingredients and chill for a few hours before serving. Yields
1 cup. |
