Tuesday, October 28, 2008

Tuesday Try A New Taste - Samhain/Halloween Party Dippers

Pumpkin Fluff Dip
Submitted by: Tiera Lesley

This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers.  I like the cinnamon graham crackers best, but you can  decide for yourself. This is my personal favorite and has always been a big hit at my parties...
Servings: 32


  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (15 ounce) can solid pack pumpkin
  • 1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

* Kerry's Gingersnap Dip *
posted by Nemesys


  • 1 can pumpkin (15 oz.)
  • 1 regular size (8 oz?) Cool Whip (fat free is okay)
  • 1 box instant vanilla pudding (you can also use fat free here)
  • pumpkin pie spice

Combine can of pumpkin with Cool Whip. Mix tiny amount of pudding just to sweeten mixture. Add spice just to taste/preference. To serve (here's the best part) cut the cap off and hollow out a small pumpkin. Pour the dip into the pumpkin and place the cap in a tipsy manner on the top and secure with toothpicks. Sprinkle just a little spice on top for color. Serve with gingersnap cookies.

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  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • 1 1/2 Tablespoons virgin olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 2 small Serrano peppers
  • 6 cloves garlic, peeled and minced
  • 1 small purple onion, diced small
  • 1 small red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped small

Stir together the thyme, marjoram, basil, and olive oil. Stir in the lemon and lime juice. Remove the seeds from the Serranos, and mince the remainder. Stir in the minced Serranos, purple onion, red pepper, and cilantro. Allow to sit for at least half an hour before serving to blend flavors.

Apple Spread


  • 1 8 oz. pkg. cream cheese, softened
  • 1 c. grated cheddar cheese
  • 1/4 c. mayonnaise
  • dash of sugar
  • 1 c. chopped apple with peel
  • 1/2 c. chopped celery
  • 1/2 c. chopped pecans

Mix together the cream cheese and cheddar cheese until well blended. Add remaining ingredients and mix well. Serve with crackers or fresh vegetables.

Jack-o-Lantern Cheese Ball


  • 2 c. shredded cheddar cheese
  • 4 oz. package cream cheese, softened
  • 1/4 c. solid pack pumpkin
  • 1/2 c. pineapple preserves
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1 pretzel rod, broken in half


  • Dark rye bread
  • red pepper
  • black olive slices
  • parsley sprigs
  • Assorted crackers

Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.

*Gooey Green Swamp Slime*


  • 1 box vanilla pudding
  • 1/3 cup fat free sour cream
  • 2 cups skim milk
  • Food Coloring

Prepare pudding according to packaging directions using the skim milk  Stir sour cream into thickened pudding. Add food coloring. Serve with apple slices or graham crackers

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