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Chip 'n' Dip Bread Witch

 Chip 'n' Dip Bread Witch
Who needs tricks with a treat as bewitching as this appetizer that’s sure to steal center stage on your table? Our Test Kitchen modeled this ghoulish beauty—right down to the raisin wart on her nose!
13-26 ServingsPrep: 40 min. + rising Bake: 15 min. + cooling

Ingredients

  • 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

Directions

  • 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
  • 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.

2 of 2

Chip 'n' Dip Bread Witch (continued)

Directions (continued)

  • 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.
  • 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).
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.