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Halloween dips & bites

Halloween dips & bites

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A star rating of 2.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Creepy bites

  • 320g pack soft wheat tortillas
  • 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 avocados , peeled and stoned
  • 2 spring onions , chopped
  • 1 tomato , chopped
  • juice 1 lime
  • handful coriander leaves, chopped

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2009

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Overall rating

A star rating of 2.6 out of 5.3 ratings
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