Happy Halloween cheese lovers! The long awaited and highly anticipated spookiest night of the year is here, and we are getting geared up for all of the festivities that it will bring. Everyone has their family and neighborhood traditions, and ours includes a pre trick or treating cul-de sac party where costumes range from the ever spooky Pennywise to the iconic Bob Ross to the oh so annoying but popular Fortnite characters. Sometimes it’s hard to think of dishes to bring that are kid friendly, festive and actually taste good, but never fear that’s what we’re here for. We’ve done the research and put in the time for you, so all you have to do is make it!
One thing I know for sure is whether you have one kid or four, everybody’s time is limited these days…and if you’re trying to prepare for a Halloween celebration, cooking all day really isn’t an option unless your name is Martha Stewart. With that in mind, we’ve collected the recipes below that are tasty, quick to prepare, and will please even the pickiest of little goblins.
Pumpkin(ish) deviled eggs
- 8 eggs, hardboiled
- 1/3 cup Gordo’s Cheese Dip
- 2 teaspoons fresh lemon juice
- salt and pepper
- cayenne pepper to taste
- paprika for sprinkling
HOW TO PREPARE:
Hard boil your eggs. Remove shells, cut each egg in half lengthwise, and scoop out yolks. Reserve yolks in a bowl to the side. Use a handheld blender or a food processor to puree together until smooth and creamy if desired. Add cold Gordo’s Cheese Dip, lemon, and salt and pepper to taste. Mix. Scoop into the middle of each egg white. Sprinkle with a bit of cayenne pepper, paprika and seasoned salt. Chop chives to size and add as the pumpkin stem. Keep them covered in the refrigerator until ready to serve and enjoy!
No party is complete without a dip and this one could not be simpler! Gordo’s has done most of the work for you with their perfectly blended queso dip – all you have to do is add the spinach for the one and only serving of vegetables the kids will be consuming on Halloween. The spinach is added with great purpose as it allows us to sell it to the kids as “Frankenstein’s queso!”
- 2 16 oz containers or 1 32oz container of Gordo’s Cheese Dip
- 2 pkg chopped frozen spinach
- 1 Tbsp garlic
- 1Tspn salt
HOW TO PREPARE:
Thaw spinach in microwave. Add minced garlic and 1tspn salt to spinach and puree in food processor or blender. Place all ingredients in slow cooker. Cook on low for 1 hour until dip is hot and bubbly.Serve warm with tortilla chips.
Pumpkin Bowl Queso
Our next recipe is a visual showstopper! While one cheese dip is great at a party, two is even better because who doesn’t love cheese (at least it’s safe to say those of you reading a cheese blog most likely do!) This recipe is delicious no matter how you choose to serve it, but if you’re out to impress, pick up a large pie pumpkin while you’re at the store and clean it out for your festive serving vessel.
- 1 16oz container Gordo’s Cheese Dip Mild
- 1 can of Rotel tomatoes and chiles (undrained)
- 1/3 cup canned pumpkin puree
- 2 cans chipotle chiles
- Tortilla chips, bread or veggies
HOW TO PREPARE:
Add container of Gordo’s Chesse Dip to microwave safe dish. Add the can of Rotel tomatoes and chiles, including the juice from the can, to the cheese. Then, add the pumpkin puree. Stir gently to just combine.Place the bowl in the microwave and heat for one minute. Remove from the microwave carefully and stir. Microwave for one minute intervals, stirring in between until the dip is hot and blended. Pour into hollowed out pumpkin Serve with tortilla chips, bread or even your favorite veggies and enjoy!
Mexican Halloween Stuffed Peppers
Our last recipe to add to the party is a hearty dish to fill up everyone’s bellies before they hit the trick or treat or head to the next Halloween party. Not only is it delicious and satisfying, it’s also low carb and high in protein! It’s a win/win. It’s only about 10 minutes of prep time and about an hour to cook.
- 3 cups cooked quinoa
- 1 (4-ounce) can green chiles
- 1 cup corn kernels
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup petite diced tomatoes
- 1 contatiner Gordo’s Cheese Dip
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
HOW TO PREPARE: Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. Cut tops off of peppers and clean the inside. Carve Jack-o’-lantern face into the side of the peppers. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, Gordo’s Cheese Dip, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Top with sour cream or extra Gordo’s Cheese Dip. Serve immediately.
Now that you are fully prepared with tasty recipes for the very spookiest Halloween celebration from start to finish, you can stay up late after the last trick or treaters ring your bell, all of your kids are asleep and gorge yourself on Butterfingers and Kit Kats to your hearts content!
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