Spooky Halloween Appetizer: Pepper Spider on Spinach Artichoke Hummus

 

For Halloween fun, make a spooky platter of a spider on green dip using pepper for the spider and spinach artichoke hummus for the dip. It looks great and is so tasty too!

 

 

Choose an orange pepper that looks like a body of a spider (with a little help).  I cut the bottom off and deseeded the pepper. 

 

 

 

  I cut a spidery body shape (maybe) and added 2 holes filled with half a dried cranberry for eyes. You could also just use edible black paint. 

 

 

 

I used the rest of the pepper to cut lengths of legs to surround the body. I placed the pepper parts on a bowl of spinach artchoke hummus. Golly, it tastes so good and has a nice green color. 

I placed the white bowl of dip & spider on a black plate and surrounded it with cut veggies. This appetizer is cute, tasty, and healthy.

 

 

I put the plate on a charger with a vintage thrift store doily in orange trim on top.  I like the look for my party.

 

  

 

 

 Now if you want to get creative, homemade dip always tastes better to me than commercial brands. I also like knowing exactly what's in my food. This hummus recipe makes a great thick dip which holds the pepper spider perfectly.

  

Spinach Artichoke Hummus

Use organic when available. Makes 1 1/2 cups or about 4 Servings 

 

Ingredients

• 1 can of cooked chickpeas drained (reserve fluid) or about 1 1/2 cups cooked chickpeas
• 2 tbsp tahini (sesame paste)
• 1 cup fresh spinach sauteed in a little olive oil
• 1 cup marinated artichoke hearts drained & chopped
• 1 tablespoon lemon juice
• 1 small garlic clove
• salt & pepper to taste
• a drizzle of really good extra virgin olive oil or about 2 tsp

 

Instructions

• Place chickepeas in a blender or food processor with tahini, spinach, artichokes, lemon juice, garlic, salt & pepper 
• Blend at high speed until smooth; add 2 tsp reserved liquid if too dry
• Add 2 tsp of olive oil and blend again
• Chill in the refrigerator until served
• Serve with fresh vegetables, flatbread, toasted crostini, or pretzels 

 

 

 

 

 

 

 

 This post was shared on these fabulous link parties!   

Easy Black Bean Dip

 

 

Beans are great. They’re delicious, filling and packed with good-for-you nutrients like vitamins, fiber and protein. Black beans are among the most frequently consumed legumes around the world. They’re considered nutritional powerhouses that are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels. They’re perfect to use in stews, soups, dips, and salads. You can use canned drained beans to cut down on cooking time, but you’ll save money cooking your own using dried beans. Add flavor by simmering dried beans with an onion, garlic, herbs, or dried chiles. For this recipe, I would cook them until they’re very soft and almost falling apart. Drain them and allow them to cool slightly before you blend up the dip. There are only a handful of ingredients needed to make the best bean dip right at home. You can easily control the heat by adding more or less jalapeño.

 

Easy Black Bean Dip

Use organic when available. Makes 3 cups

 

Ingredients

• 2 cans (15 1/2 oz) black beans drained, reserve 3 tbsp liquid reserve 
• 1 lime juiced
• 1 lime quartered
• 1/4 cup extra virgin olive oil
• 2 small yellow onions, chopped
• 3 cloves garlic, peeled and chopped into large chunks
• 2 jalapeño peppers, seeded and chopped
• 1 tsp ground cumin
• dash of salt and pepper
• 1/4 cup fresh chopped cilantro, plus more for garnish (optional)

Instructions

• Heat olive oil over medium heat in a small saucepan. Add onions, garlic & jalapeño peppers & cook
• Stir occasionally & cook until very soft, about ten minutes. Do not brown
• Place onion mix and all other ingredients in food processor
• Process until smooth and thick
• If too thick add a tbsp of reserved fluid from beans
• Adjust for salt
• Serve with celery sticks, cucumbers, tomatoes, carrots, crackers, baked tortilla chips, or fresh bread

 

 

 

 

 

 

 

 

                                     This post was shared on these fabulous link parties!