I contributed trays of deviled egg eyeballs (green ones made with guacamole, black olive irises and sriracha pupils and red ones made with sriracha, green olive irises and black olive pupils) set on beds of black “worms” (Brutus and I boiled spaghetti with food coloring – it was perfectly gross!).
All the food was Halloween themed and we had a ball with it! Maria made a cheese ball with dried beef and formed it into the shape of a skull. Even the cheese tray was gruesome with red capicola slices, roasted red peppers and pearl onions.
I brought the spinach dip which we were going to have coming out of the mouth of a small carved pumpkin but we ran out of time. In hindsight, we should have floated a few plastic eyeballs in it!
And, you know, sometimes it’s the simple recipes that are the best. This spinach dip isn't some culinary masterpiece but it’s one of my very favorites. I love any excuse to make this because I absolutely love it and it never fails to get gobbled all up when I serve it.
1 10-oz. box of frozen chopped spinach, thawed
1 8-oz. can sliced water chestnuts
1 pint sour cream
1 packet ranch dressing mix (not dip)
1/4 teaspoon garlic powder
1/8 teaspoon salt
Thoroughly drain spinach. I usually have to wring it out with my hands to get all the water out of it. Add spinach to a medium bowl; set aside.
Dice water chestnuts and add to spinach.
Combine sour cream, ranch mix, garlic and salt in a small bowl and mix well. Add sour cream mixture to spinach and water chestnuts then stir until thoroughly combined. Cover and refrigerate at least 2 hours. Serve with crackers.