So I’m sure you heard about the Snow-tober in the Northeast. No matter how much I’ve been warned about the brutal NYC winter, I never ever would have imagined waking up to snow in October! What’s even worse is that my roommates and I had planned for a Halloween party at our apartment that evening– yet, the show must go ON!
The ghosts and goblins still came out that night and our party was spook-tacularly FUN! Beth, Jess, and I had planned a Halloween-themed menu and were busy that day decorating/trying not to hibernate in the snow. I really have to give a shout-out to Beth and Jess’ friend Nick who completely decked our place out. He brought an entire suitcase-worth of Halloween decor including paper bats, bloody hands to stick on the walls, and my favorite a talking Hocus Pocus spellbook/candy holder! Coincidentally, he also came dressed as Marc Antony to my Cleopatra!
- Oldy Moldy Spread (Spinach Artichoke Dip)
- Zombie Guts (Skyline Chili Cheese Dip)
- Pumpkin-shaped Cheeseball
- Severed Fingers (Shortbread Cookies dipped in Jam)
- Cobweb Cake (Vanilla Cake with Frosting)
- Gator Blood (Spiked Fruit Punch)
Oldy Moldy Spread (Spinach Artichoke Dip)
- 8 ounces cream cheese, room temperature
- ½ cup of sour cream
- ½ cup mayonaisse
- 1/3 cup parmesan cheese, grated
- ½ cup mozzarella cheese
- 10 ounces frozen spinach, thawed and squeezed
- 1 can artichokes, chopped
- 1 garlic clove, finely chopped
- ½ teaspoon red pepper flakes
- ¼ cup breadcrumbs
- 2 tablespoons parmesan cheese, grated
(1) Preheat oven to 350° F
(2) In a mixing bowl, mix the first nine ingredients.
(3) Put into a casserole dish and sprinkle to top with the breadcrumbs and parmesan cheese. I also added a sprinkling of mozzarella cheese on top, which become golden-brown looking worms once baked.
(4) Bake for about 25 minutes or until the top is golden brown. Serve with sliced baguette or tortilla chips.