Halloween Brain Mexican Dip

Name: Halloween Brain Mexican Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 16 oz cream cheese (2 - 8oz bricks, room temperature); 8 oz sour cream; 1 oz package or 2 TBS taco seasoning (mild or hot); 1 jalapeno (minced); 1/3 cup scallions or chives (sliced thin); 2 1/2 cups shredded Mexican blend cheese (see notes); 2 10 oz cans RO*TEL (drained (divided)); Chips

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 15

Author : Colleen Kennedy

halloween dip halloween party food

Ingredients

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16 oz cream cheese (2 - 8 ounces bricks, room temperature)8 oz sour cream1 oz package or 2 TBS taco seasoning (mild or hot)1 jalapeno (minced)1/3 cup scallions or chives (sliced thin)2 1/2 cups shredded Mexican blend cheese (see notes)2 10 oz cans RO*TEL (drained (divided))Chips

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Instructions

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Step 1

In a mixing bowl combine cream cheese, sour cream and taco seasoning. Mix by hand or with a mixer until incorporated.

Step 2

Add in jalapenos, scallions, cheese(s) and 1 1/2 cans (15 oz) of RO*TEL and stir just until incorporated.

Step 3

Spray your mold with Pam, rub the spray into the groves and then lightly spray again.

Step 4

Scrape dip into the mold.

Step 5

using plastic wrap or parchment paper, use your hands and press dip into the grooves of the mold.

Step 6

Place in the freezer for an hour.

Step 7

When ready to unmold the dip partially submerge the mold (without getting water INTO the dip) in warm water for 30 seconds. Dip should pop right out onto your platter.

Step 8

For a fun presentation, use part or all of reserved RO*TEL to mimic blood & guts coming from the brain. "Stab" a knife into the brain for presentation.

Step 9

Serve with chips and or celery, carrots or whatever raw veggies you enjoy.