Cheese Dip

Cheese Dip (Halloween)

2 T. butter

1/2 cup chopped onion

1 pkg. pasteurized prepared cheese product, cubed, such as Velveeta, 8 oz

1 pkg. cream cheese, 8 oz

1 can diced green chiles, 4.5 oz

1/2 t. salt

1/4 t. garlic powder

1/4 t. ground cumin

Croutons, recipe follows

In large pan, melt butter over medium heat. Add onion to melted butter. Cook, stirring frequently, until onion is translucent, 3 to 4 minutes. Add cubed cheese to onion mixture. Cook, stirring frequently until cheese begins to melt. Add cream cheese to cheese mixture. Cook, stirring frequently, until cream cheese is melted. Add chiles, salt, garlic powder and cumin. Stir well. Serve with croutons in a bread bowl. (Recipe follows)

Croutons

4 cups cubed sourdough bread, 1/2 inch cubes

1/4 cup extra virgin olive oil

1 t. kosher salt

1 t. freshly ground black pepper

Preheat oven to 400. In large bowl, mix bread cubes, olive oil, salt and pepper, tossing gently to coat. Spread din single layer on rimmed baking sheet. Bake until lightly golden, 10 to 15 minutes stirring halfway through baking.

Bread Bowl:

1 round loaf sourdough bread

1/2 cup water

Orange gel food coloring

1 slice pumpernickel bread

2 green onions

Preheat oven to 350. Cut top off loaf of bread horizontally, reserving top. Hollow out inside of bread round, leaving a 1 1/2 inch shell. In small bowl, whisk together water and desired amount of food coloring. Brush on top and sides of bread round. Place on baking sheet. Bake for 5 minutes. Allow to cool. Repeat procedure. Cut pumpernickel slice to look like the stem of the pumpkin. Attach to top of bread with a wooden pick. Thinly slice green onions vertically. Place in ice water to curl. Drain well. Arrange eon pumpkin to resemble stem.

Dip makes 10 to 12 servings.

Source: Celebrate!