Halloween Appetizers from the Pot

Four straightforward & creative Halloween Appetizers that are so satisfying: Spiderweb 7-Layer Dip, Walking Dead Mummy Dogs, Monster Meatball Sliders, & Cheesy Monster Fingernail Bread.

Halloween Appetizers: 7-Layer Spider Web Dip

7-Layer Spider Web Dip is a simple Halloween appetizer to throw together that everyone will enjoy! A Halloween twist on the famous 7-layer chip dip. Pipe a spider web with sour cream and add your favorites as the toppings. Most of this appetizer can be made ahead, just make sure to add the guacamole (and finish decorating on top) right before serving.

Walking Dead Mummy Dogs

Walking Dead Mummy Dogs make for the reliable spooky Halloween Appetizers to celebrate the Halloween season with. Hot dogs wrapped with ribbons of pastry crust and decorated to look like the walking dead, these are sure to be a party hit! Not to mention they make a kid-friendly Halloween meal. Dip them in some ketchup and/or mustard and you’ll be set with this one!

Halloween Appetizers: Cheesy Bread Fingers

These Cheesy Bread Fingers are always the first thing to go! Yes, of course they are festive and fun, but more than anything they are satisfying. Honestly, the best cheesy bread I’ve ever had, and everyone always begs for this recipe! Make sure to pop these in the oven right before serving them to your party guests!

Meatball Sliders

Monster Meatball Sliders make for the reliable spooky meal or Halloween Appetizers to celebrate the season with. Sandwich your favorite meatball recipe (or buy pre-made meatballs in a pinch) in between some slider rolls, add some cheesy “teeth” and finish these monsters off with sliced olive “eyeballs.” These sliders are quick to make, kid and adult friendly, filling, and festive!

Ingredients

• 1 (15-ounce) can refried beans
• 1 packet taco seasoning
• 1 cup sour cream (divided)
• 1 cup chunky salsa (mild or medium, not watery)
• 1 cup freshly shredded Cheddar cheese (or Colby jack cheese)
• 1/2 cup cherry tomatoes (halved)
• 3 to 4 green onions (diced)
• 1/2 can drained olives (divided)
• 1 cup guacamole
• Tortilla Chips
• 1 (8-ounce) container refrigerated crescent rolls
• 10 large hot dogs
• Cooking spray
• Yellow mustard (or ketchup or both)
• 4 tablespoons unsalted butter (softened)
• 2 teaspoons minced garlic
• 1 cup Freshly shredded mozzarella cheese (not bagged mozzarella)
• 2 cups freshly shredded sharp Cheddar cheese
• 1/4 cup mayo
• 1 tablespoon sour cream
• 1 loaf French Bread (or ciabatta bread, halved)
• 1 (6-ounce) bag pepperoni (cut in quarters)
• 1 bag frozen Italian meatballs (or see note 1 for a reliable from-scratch meatballs!)
• 1 (24-ounce) jar marinara sauce
• 24 dinner rolls
• 1 (16-ounce) block mozzarella cheese (divided)
• 1/2 of 1 jar black olives (sliced)
• Toothpicks

Method

1. In a small bowl, mix taco seasoning with refried beans. Spread mixture evenly on the bottom of a 10 to 12 inch plate/pie tin/tart pan. Spread 3/4 cup sour cream on top, then gently spread.
2. Add dollops of salsa and gently smooth on top. Add dollops of guacamole and spread slowly.
3. Slice half the olives. Around the edge add freshly grated cheese, thinly sliced green onions, sliced olives, and halved cherry tomatoes. Put the remaining 1/4 cup sour cream into a plastic bag and cut off the tip. Squeeze sour cream into a spider web pattern over guacamole.
4. Make olive spiders—halve a few olives lengthwise, then cut a few olives into small strips. Place halved olives in the mix and the strips around the halved olives to look like spiders.
5. Enjoy dip immediately or within 10–15 minutes after preparing. Serve with tortilla chips.
6. Heat oven to 375℉. Unwrap crescent dough and lay flat on a cutting board. Cut at the perforations to create 4 even rectangles. Press the other perforations to seal.
7. With a sharp knife, cut each rectangle lengthwise into 10 strips, making a total of 40 strips of dough.
8. Take one hot dog at a time and make two slits along the sides for the mummy’s arms. Make a slit at the bottom for its legs.
9. Wrap strips of dough around the individual arms and legs, then around the body of each hot dog, leaving small space for where the mummy’s face will be.
10. Place mummies on a large (ungreased) sheet pan and lightly spray the dough with cooking spray.
11. Bake 12–15 minutes or until the dough is light golden brown. Pour some mustard in a plastic bag and snip off the tip of the bag with scissors. Pipe “eyes” on the mummies.
12. Enjoy mummy dogs with extra mustard and ketchup if desired.
13. Heat oven to broil on high. Slice loaf of bread in half horizontally (crusts down) and place both halves on a large sheet pan (line with foil, parchment paper, or spay with cooking spray). keep nearby.
14. In a bowl, mix softened butter and garlic together until smooth. In a separate large bowl, mix together the cheeses, mayo, and sour cream until combined. Combine the two mixtures.
15. Spread and smooth cheese mixture evenly on both loaves. Place cheesy bread under the broiler for 2–4 minutes or until nicely browned. Watch carefully to avoid burning!
16. While that cooks, cut pepperoni in quarters to resemble finger nails.
17. Remove and allow to slightly cool before cutting (use a sharp bread knife) into thin slices to resemble “fingers.” Place one pepperoni wedge at the top of each thin slice.
18. Enjoy immediately with a side of marinara sauce if desired.
19. Prepare meatballs according to package directions (or follow the link in the recipe notes for from-scratch meatballs!)
20. Combine cooked meatballs with marinara sauce. Cut 48 “teeth” out of the block of mozzarella cheese (or however many sliders you are making) Grate the rest of the cheese to get about 1 cup.
21. When ready to serve, halve the dinner rolls and sprinkle some shredded mozzarella on the bottom rolls. Top each with the hot marinara covered meatballs, more sauce, and the top of the sandwich roll.
22. Thinly slice olives and attach one slice to a toothpick. Insert toothpick in the top of the sliders. Press the cut-out mozzarella teeth to the meatballs. serve while it is hot.