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Witches Fingers with Graveyard Dip

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Ingredients

1 package frozen puff pastry, thawed
1 egg yolk, beaten
1/2 cup sliced almonds
3 tablespoons butter
1 onion, chopped
5 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
1/3 cup mayonnaise
1 cup shredded white cheddar cheese
1/2 teaspoon dried thyme leaves

Witches Fingers with Graveyard Dip

  • Serves 8
  • Medium

About This Recipe

It’s almost Halloween! The most fun holiday of the year is mostly for kids, but that doesn’t mean adults can’t have fun too.

Halloween recipes are always fun. And they don’t have to be really scary or gross.

Well, I guess this recipe is kind of gross, but it’s so tasty you won’t mind!

A chunky and flavorful dip is served with puff pastry straws (or fingers) that are made to look like a witch’s hand by adding an almond to the end.

The dip is made from caramelized onions and garlic and lots of cheese. This is a great recipe to serve at a Halloween party! And it keeps the vampires away.

Enjoy every bite.

Why this recipe works:

  • Puff pastry is perfect to make the “fingers.” It’s easy to work with and, well, puffs up to make the fingers 3D.
  • The dip is delicious because caramelized onions always go well with cheese. The crisp fingers are the perfect vehicle for the dip.
  • Leave the dip out of the fridge for about 10-15 minutes before you serve it so it’s not so stiff. Add the witches fingers if you want to just before serving so they don’t get soggy.

Steps

1
Done

Preheat oven to 400°F. Line two baking sheets with Silpat liners and set aside.

2
Done

Unfold the puff pastry sheets and lightly flour. Roll out slightly.

3
Done

Cut the pastry into 1/2" strips. Cut the strips into different lengths to make the fingers. Put them on the prepared cookie sheets.

4
Done

Using the back of a knife, mark the "knuckles" on the pastry strips. Brush the ends with the egg yolk and press an almond into the pastry.

5
Done

Bake for 6 to 10 minutes or until the pastry is puffed and light golden brown. Remove to a wire rack to cool.

6
Done

To make the dip, melt the butter in a skillet over medium heat and add the onion and garlic. Reduce the heat to low and cook, stirring frequently, until the onions are golden. Remove the pan from the heat and let cool for 15 minutes.

7
Done

Beat the cream cheese in a medium bowl until fluffy. Add the mayo, then add the onion mixture. Stir in the cheddar and the thyme.

8
Done

Pile the cream cheese dip onto a serving plate and add the puff pastry "fingers" to look like a hand rising out of the dip. Pile the rest of the "fingers" onto another plate or tray. Then dig in!

lindaBest

lindaBest

Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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