Halloween dips & bites

Halloween dips & bites

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(3 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 10
Create a fright-night feast for the kids before they go trick-or-treating

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

Creepy bites

  • 320g pack soft wheat tortillas

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 3 tbsp vegetable oil
  • 50g poppy or black sesame seed

Hellfire spread

  • ½ squash, peeled, deseeded and diced
  • 1 tbsp vegetable oil
  • ½ tsp ground cumin
  • 3 tbsp mascarpone

Slime sludge

  • 2 avocado, peeled and stoned

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 2 spring onion, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tomato, chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • juice 1 lime
  • handful coriander leaves, chopped

Method

  1. For the creepy bites, heat oven to 180C/160C fan/gas 4. Use biscuit cutters to stamp out shapes from the tortillas (we used a ghost, cat and witch’s hat). Brush all over with oil. Take half the bites and dip one side into the seeds, then spread the bites out on a baking sheet. Bake for 10-15 mins until crisp. Can be made up to 2 days ahead and stored in an airtight container.

  2. For the hellfire spread, heat oven to 200C/180C fan/gas 6. Toss together the butternut squash and oil, then season. Place on a shallow baking tray and roast for 20-30 mins until browned. Leave to cool. Whizz the squash together with the cumin and mascarpone, season and serve. Can be made up to 2 days ahead and stored in the fridge.

  3. For the slime sludge, place all the ingredients in a blender or mortar. Whizz or mash everything together until smooth. Serve immediately or the avocado will discolour.

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Comments, questions and tips

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Comments (10)

breanna neal's picture

defenately some very interesting ideas for the holidays!!! love them!!!

susannahgrammar's picture
3

The Hellfire Dip indeed needs chili added if you want hot and spicy - otherwise is a very simple recipe to follow with good, if a bit bland for my taste, results.

smorrissey's picture

Made the freaky fingers last night. Added red food colouring to icing sugar to coat the nails properly. Spooky looking and tastey at the same time :)

relm514's picture

The hellfire dip is not fiery but very tasty. I substituted cream cheese and added coriander seeds. The poppy seeds didn't stick at all on the creepy bites... Will have to try sesame seeds next time.

zetallgerman's picture
4

I made the "slime sludge" but thought it was a little bland and watery... I then found Nigella Lawson's avocado and green pea hummous instead, and success! Avocado, sweet canned peas, lime juice and fresh mint - tasted great and had the Halloween look!

breanna neal's picture

is the slime sludge supposed to be dip or a drink???

susanep's picture
1

Hellfire dip !!! not fiery at all. Just made it and I think I will have to add some fresh chilli to liven it up!

mollymack's picture

I got a set in John Lewis last year that has a large bat and pumpkin etc.

lynnerenalsokane's picture

You can buy hallowen pastry cutters etc from Lakeland

davidraif's picture

I am after a pastry cutter the size of a slice of bread in the shape of a bat, this is because my friend is making his home made pate and I thought it would be a good idea to have some batty pate on toast for my Halloween dinner party. Is there anything available.

Questions (1)

breanna neal's picture

is the slime sludge a dip or a drink?

Tips (0)

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