Who doesn’t love Halloween? It’s an ‘anything goes’ kind of holiday where we can all be a kid again (wait, I act like a kid on every holiday, never mind). I needed to think up a Halloween-appropriate appetizer for a party, but wanted to keep it, well, appetizing. Let’s face it, some of those recipes can be a bit over-the-top gross (impressive, but still gross), and I want people to EAT it after-all! Swamp Dip it was (aka Spinach and Artichoke Dip).
I had planned on making these creepy fingers with almond fingernails out of homemade bread dough to go with it, but then I realized that this level of effort for a fun appetizer may not be necessary. So I made some simple ‘Ghost Toasts’ to go along with it…less work, more fun!
I’ve put the full-fat and the light versions of some of the key ingredients for you to choose, either will work. The Epicure seasoning gives the dish a real kick in the flavour department! You’ll need a small covered baking dish for this recipe.
- 2 Tbsp. olive oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, crushed
- 250 g (1 brik) light or regular cream cheese
- 1/2 c. plain Greek yogurt or sour cream
- 1/4 c. light or regular mayonnaise
- juice of 1/2 lemon
- 3 Tbsp. Epicure Artichoke Dip Mix
- 1 can (398 ml) artichoke hearts, drained and diced
- 1 package frozen spinach, thawed and drained
- 1/2 c. grated fresh parmesan cheese
- 4-6 pieces Naan or pita bread
- olive oil
- sea salt (I used Epicure Sea Salt)
- Preheat your oven to 400F.
2. In a medium heavy-bottomed saucepan on medium heat setting on your stove (I’m crushing on this Everything Pan right now, it’s the only one I use since I got it!), heat the olive oil until it is hot. Add the onions and stir, cooking until transparent and fragrant, about 2 minutes. Add the garlic and cook for an additional minute, being careful not to brown the garlic. Remove from the heat and set aside.
3. In a separate bowl, using an electric hand mixer on medium speed combine the cream cheese, Greek yogurt or sour cream, mayonnaise, lemon juice and Epicure Artichoke Dip Mix together until well combined. Stir in the artichokes, spinach and parmesan cheese.
4. Pour the mixture into your mini baking dish, cover, and bake for 25 minutes. Remove the cover and bake for an additional 5-10 minutes or until the top starts to get golden brown.
5. To make the Ghost Toasts, take a ghost-shaped cookie cutter (or any shape you wish) and cut out the shapes from your pita or naan bread. Place them on a baking sheet lined with parchment paper, brush with olive oil and sprinkle with a dash of sea salt. Bake at 400F for 3-5 minutes until golden brown.