Name: Halloween dips & bites
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10
Cuisine: British
Ingredients: 320g pack soft wheat tortillas; 3 tbsp vegetable oil; 50g poppy or black sesame seed; ½ squash peeled, deseeded and diced; 1 tbsp vegetable oil; ½ tsp ground cumin; 3 tbsp mascarpone; 2 avocados peeled and stoned; 2 spring onions chopped; 1 tomato chopped; juice 1 lime; handful coriander leaves, chopped

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Halloween dips & bites

Halloween dips & bites

Good Food team

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Serves 10

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 2.6 out of 5.3 ratingsRate

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Create a fright-night feast for the kids before they go trick-or-treating

Vegetarian

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Halloween treats & drinks

A star rating of 4.7 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

Creepy bites

320g pack soft wheat tortillas
3 tbsp vegetable oil
50g poppy or black sesame seed

Hellfire spread

½ squash

peeled, deseeded and diced
1 tbsp vegetable oil
½ tsp ground cumin
3 tbsp mascarpone

Slime sludge

2 avocados

peeled and stoned
2 spring onions

chopped
1 tomato

chopped
juice

1 lime
handful coriander

leaves, chopped

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

For the creepy bites, heat oven to 180C/160C fan/gas 4. Use biscuit cutters to stamp out shapes from the tortillas (we used a ghost, cat and witch’s hat). Brush all over with oil. Take half the bites and dip one side into the seeds, then spread the bites out on a baking sheet. Bake for 10-15 mins until crisp. Can be made up to 2 days ahead and stored in an airtight container.
step 2

For the hellfire spread, heat oven to 200C/180C fan/gas 6. Toss together the butternut squash and oil, then season. Place on a shallow baking tray and roast for 20-30 mins until browned. Leave to cool. Whizz the squash together with the cumin and mascarpone, season and serve. Can be made up to 2 days ahead and stored in the fridge.
step 3

For the slime sludge, place all the ingredients in a blender or mortar. Whizz or mash everything together until smooth. Serve immediately or the avocado will discolour.

Recipe from Good Food magazine, October 2009

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A star rating of 2.6 out of 5.3 ratings

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