Although Fall is a certain sign that those dreaded cold, gray, snowy, “I have to bundle up and scrape the ice and snow off my car windows” kind of days are looming, I can’t deny that Fall in Ohio is a beautiful time of year. Today, the temperatures are hovering in the 70’s. The sky is mostly blue with a few patches of gray occasionally interrupting the sunshine. And the leaves have begun to sport their colorful dresses of yellow, orange, and rust, which sometimes create an ominous golden hue in the early morning light.
With Fall comes the celebration of Halloween. Witches, goblins, skulls, crows, and pumpkins- some of its silly symbols. If you are planning a hauntingly haute halloween party, it might be fun to create some food fit for your ghoulish friends. Here, I’ve taken my traditional dried beef ball dip recipe and turned it into a skull shape. Certainly, a pumpkin could be created instead, perhaps using a pretzel stick as the stem.
- 2 pkg (8 oz each) cream cheese, softened
- 5-6 green onions, white and 2 inches of green part, thinly sliced.
- 1-2.5 ounce pkg dried beef, (3/4 chopped and ¼ sliced in long strips for "hair")
- 1 tablespoon Worcestershire
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 green olives with pimento for eyes
- 6-8 sliced almonds for teeth
- Crackers, bagel chips, or vegetables for dipping
- In a medium bowl blend the cream cheese, green onions, chopped dried beef (saving the long strips for garnish), Worcestershire, onion powder and garlic powder with a rubber spatula or with a hand held mixer until just mixed.
- Form the cheese mixture into a loose ball and place in the middle of a serving platter. Using a piece of plastic wrap to keep your fingers somewhat clean, begin forming the ball into an oblong "head" shape. Create holes for the eye sockets. Form a nose with two nostrils. Lastly, shape a mouth.
- Add the green olives in the eye sockets and almonds in the mouth for the teeth. Place the remaining sliced dried beef on the top of the head and gently push into place. Cover with a clean piece of plastic wrap. Refrigerate at least 4-5 hours. Can be assembled up to two days in advance.
Here are pictures from a Fall get-together, soup ‘n sandwich style, where I served a delicious tomato bisque with blue cheese crumbles, a fabulous chipotle chicken and corn chowder from fellow blogger Brown Eyed Baker, and piles of grilled cheese sandwiches with various fillings and cheeses.
My dried beef skull dip took center stage on the appetizer table around the campfire.
This Pumpkin Mousse with Gingersnap Crust and Toffee Crumble makes a perfect Halloween (or Thanksgiving) dessert. It’s make ahead and serves a crowd.
Will you be making any ghoulish treats this halloween? Share your ideas down below in the comments.
Need more inspiration for holiday treats? Check out my Halloween Pinterest page.
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