Recipe: Halloween dips and batty tortillas

FOX19 - Here are some Halloween recipes from Karri Perry and the Blue Ribbon Kitchen.

Mix together and bake for 30 minutes at 350-or until hot and bubbly.  Serve with celery, carrots

8 oz. cream cheese softened

1/2 cup sour cream

¾ shredded fully cooked chicken  (can purchase already shredded or Rotisserie cooked at grocery)

Buffalo hot sauce 1/4 cup

1 celery stalk chopped fine

1 tsp garlic powder

½ tsp onion powder

1 cup cheddar shredded

Mix together, bake at 350 for 30 minutes or until hot and bubbly, serve with batty tortillas and chips

1 lb Spicy sausage- cooked well and drained.

1 can Ro*Tel tomatoes drained

8 ounces Cream cheese softened

1 Tbs Worcestershire sauce

1 ½ cup Shredded cheddar cheese

Salt pepper 1/4 tsp each

Mix together, bake at 350 for 30 minutes or until hot and bubbly

6 crisp strips of bacon -fully cooked and crumbled.

8 ounces cream cheese softened

1 tsp Worcestershire sauce

1/2 cup or 1 small-medium red onion caramelized

To caramelize onion, peel and slice onion into thin rings, over low-medium heat melt 1-2 Tbs butter and add onions and a pinch of salt.  Let onions slowly cook, stirring regularly.  Remove from heat when onions are softened and browned.  Let cool.

1 cup grated Gruyere cheese

1 tsp Fresh thyme

¼ tsp each of salt pepper

Mix together, top with panko/butter topping. Bake at 350 for 30 minutes or until hot and bubbly

4 Tbs jalapenos: 3 cleaned seeded and diced fresh jalapeños (OR use 1 small can of jalapeños drained) about 4 tablespoons

8 oz. softened cream cheese

¼ tsp cracked black pepper

¼ tsp salt

1 ½ Cup Monterey Jack Cheese

Topping: ½ cup Panko crumbs combined with  2 TBS butter, 1/4 tsp garlic powder

Using a bat cookie cutter, cut Halloween bats out of store-bought tortillas.  Serve with your favorite dip.

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