BACON-WRAPPED MONSTER CRACKERS
PREP TIME 15 MIN. – COOK TIME 1 HOUR 30 MIN. READY IN 1 HOUR 45 MIN. + COOLING TIME – SERVINGS 32
HAUNTED HOUSE DIP PLATTER
PREP TIME 30 MIN. – COOK TIME 0 MIN. READY IN 30 MIN. + CHILLING TIME – SERVINGS 18
FOR DIP: 3 (15 oz) cans low-sodium black beans, drained and rinsed 1¼ cups jarred salsa verde ¼ cup packed cilantro leaves 1 tbsp lime juice 1 tsp ground cumin
FOR HAUNTED HOUSE PLATTER: 2 slices provolone or white Cheddar cheese
3 shredded wheat crackers, such as Triscuit, plus more for dipping ¼ yellow bell pepper 3 pitted black olives 1 large (10-inch) spinach or whole wheat wrap 2 tbsp light sour cream Cut vegetables, for dipping
STEP 1 To prepare dip: In a food processor, purée the black beans, salsa, cilantro, lime juice, and cumin until smooth. Season with salt to taste. Transfer to an airtight container and refrigerate, covered, at least 2 hours or up to 2 days. STEP 2 To make haunted house platter: Using a small ghost-shaped cutter (or with knife), cut ghost shapes out of the cheese slices.
With skewer or chopstick, poke holes for eyes and mouth. Break the crackers into narrow sticks. From the yellow bell pepper, cut out crescent moon shape and small stars. Halve 1 black olive lengthwise. Cut 16 thin slivers from remaining olives. STEP 3 When ready to serve, spread black bean dip in smooth layer in a rectangular dish. From the wrap, with kitchen shears and/or tip of paring knife, cut outline of a house. Cut out 4 windows. Arrange the “house” on top of bean dip. Arrange cracker sticks over windows. Arrange ghosts, moon, and stars above house on top of bean dip. STEP 4 To make spiderwebs, place the sour cream in a small resealable plastic bag and snip a very small hole in corner. On sides of house, pipe bull’s-eye patterns. Drag toothpick from center to outer edge to create web pattern. Arrange olives near spiderwebs to form spiders. Serve dip with additional vegetables and crackers for dipping.
TIP For a simpler version, spread the dip in a platter and only create spiderwebs and spiders on top.
PER SERVING: 76 CALORIES, 2G FAT, 1G SATURATED FAT, 3MG CHOLESTEROL, 224MG SODIUM, 11G CARBOHYDRATE, 4G FIBER, 1G SUGAR, 4G PROTEIN
8 slices bacon 32 rectangular butter crackers, such as Club
2 tbsp ketchup and/or mustard, for decoration
STEP 1 Preheat oven to 250°F. Arrange a wire rack in a large rimmed baking sheet lined with foil or parchment. STEP 2 Cut the bacon slices crosswise into halves. Then cut halves in half lengthwise to form long, narrow strips. STEP 3 Wrap each cracker with a strip of bacon, going around twice. Arrange on rack, seam-sides down. STEP 4 Bake 1½ hours, until bacon is golden brown. Remove from oven and let cool slightly. With sandwich-size resealable plastic bag with corner snipped off or tip of bottle, pipe either ketchup or mustard onto each cracker to form 2 eyes and a mouth. Serve warm or at room temperature.
TIP Make these up to 2 days ahead. After removing from oven (but before adding eyes and mouth), cool completely. Place in airtight container or bag and refrigerate. Reheat in a 325°F oven until warm, then pipe on the mouth and eyes.
PER SERVING: 58 CALORIES, 5G FAT, 1G SATURATED FAT, 6MG CHOLESTEROL, 100MG SODIUM, 2G CARBOHYDRATE, 0G FIBER, 1G SUGAR, 1G PROTEIN
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