Halloweeen Dip - Graveyard Goop
This frightfully delightful creamy dip with a hint of cumin and garlic will help ward off vampires and creatures of the night. Buttering and baking the flour tortillas will make the dipping ‘tombstones’ sweet and savoury.
Ingredients
1 can black beans, drained and rinsed
1/2 cup Canadian cream cheese, softened
1/4 cup (50 mL) finely diced onion
1/4 cup 5% light, 10% half-and- half or 18% table cream
3/4 cup shredded Canadian Cheddar cheese
1 large clove garlic, minced
1/2 tsp ground cumin
1 can ripe sliced olives, drained and rinsed
1/2 cup shredded romaine lettuce or baby spinach
4 small whole grain flour tortillas
1 tbsp butter, melted
Directions
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. Spread into 9 or 10- inch (23 or 25 cm) pie plate and sprinkle olives in centre. Sprinkle lettuce around edges. Cover and refrigerate for at least 30 minutes.
2. Preheat oven to 400˚F (200˚C).Meanwhile, 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.
3. Place some of the toasted tortillas into the dip to create a graveyard scene and serve remaining alongside.
Cooking Tips: Serve with toasted tortillas and a variety of vegetable crudités.
Cover and refrigerate cheese mixture for up to 2 days. Sprinkle with olives and lettuce when ready to serve.
Toasted tortillas can be stored in resealable bag for up to 2 days.