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Chip 'n' Dip Bread Witch

2 loaves (1 pound each) frozen bread dough, thawed
3 egg whites
Black, green and red paste food coloring
1 sliced almond
1 pimiento-stuffed olive slice
1 raisin
1/4 cup shredded Parmesan cheese
1 to 2 jars (15-1/2 ounces each) salsa con queso dip
Tortilla chips

Let dough rise according to package directions. For witch's face, on a
lightly floured surface, roll one loaf into an 8-in.-high x
6-in.-wide oval. Cut a 3-in. piece off the top and set aside. Place

Printed from tasteofhome.com Sep 7, 2008

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Chip 'n' Dip Bread Witch cont.

rolled piece on a large greased baking sheet. Pull lower left side of
dough down and to the left, forming a chin. For hat, roll
remaining loaf into a 9-1/2-in.-high x 6-1/2-in.-wide triangle; place
above face. Divide reserved dough into thirds. Roll two pieces into
12-in.-long ropes; twist together. Place over bottom of hat for brim.
Shape two-thirds of remaining dough into a nose. Cut a 1-in. slit
at an angle 1 in. below brim; insert nose. Roll remaining dough into
a 4-in. piece; fold in half for lips. Cut a 2-in. slit below nose;
insert lips. Divide egg whites among three custard cups; with food
coloring, tint one portion black, one green and one red. Brush black
over hat. Brush green over face and nose. Brush red over lips. For
eye, place almond and olive between nose and brim. For wart, lightly
press raisin into nose. Sprinkle Parmesan cheese over dough for hair.

Printed from tasteofhome.com Sep 7, 2008

Chip 'n' Dip Bread Witch

Let rise in a warm place for 20 minutes. Bake at 350° for
15-20 minutes or until golden brown. Remove from pan to a wire rack
to cool. Hollow out center of hat; fill with dip, adding more as
needed. Serve with tortilla chips.

Yield: 1 witch (1-1/2 to 3 cups dip).