Frankenstein Dip with Creepy Crackers


Just when I think I’ve made all the themed food I can think of for Halloween, inspiration strikes and I find myself in the kitchen blitzing ingredients in a food processor and cutting spinach wraps with cookie cutters to create a non-sugary spooky snack for a petrifying party.

I present to you a ghoulish goodie I’m certain you’ll feel good about serving to your crowd. Maybe you’re hosting a scary movie night with friends this weekend, or you’ve been invited to a potluck Halloween party, or you might be in need of something to send into the school for a classroom party (note: I’d swap the warm dip for hummus or something similar that can be served or at room temperature). Regardless of the reason, this platter is spooky enough to thrill all who happen upon it and tastes even better than it looks.

The green-tinged ‘Frankenstein Dip’ is nothing more than a classic spinach and artichoke dip that uses kale in place of the traditional leafy green (which you can absolutely use if kale isn’t your thing). I make this dip for almost any occasion on the calendar, and it never ever disappoints. While I do suggest baking it in a casserole dish, if you use a cast-iron skillet instead, the pan will hold the heat longer than a baking dish and will help to keep the dip warm for a longer period of time.

Do you have any plans for Halloween weekend this year? Let us know what you’re up to!

Serves 6-10

You’ll Need

  • ½ cup cream cheese
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 jar (6oz.) marinated artichoke hearts, drained and chopped
  • 1 package (10oz.) frozen chopped kale (or spinach), thawed, drained and squeezed dry
  • 2 cloves garlic, minced
  • Few dashes hot sauce
  • 1 cup grated mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • Creepy crackers (recipe below), for serving
  • For the crackers:
  • 24 assorted large flour tortillas, such as plain, whole wheat, and spinach
  • Olive oil
  • Coarse salt
  • Chili powder

Prep and Cook

  • Preheat oven to 350° and lightly spray an 8-inch square glass or ceramic baking dish with non-stick spray.
  • Place the cream cheese, mayonnaise, and sour cream in the bowl of a food processor fitted with a steel blade and process until smooth. Add the artichokes and pulse until the dip is smooth with a few chunks remaining.
  • Spoon the mixture into a medium bowl and stir in the kale, garlic, and hot sauce. Add half the mozzarella and Parmesan cheeses and mix well to combine.
  • Tip the mixture into the prepared baking dish and cover with the remaining mozzarella and Parmesan cheeses. Bake for 20 - 25 minutes or until bubbly and brown.
  • To make the crackers: Preheat oven to 350°F and coat a baking sheet with non-stick spray.
  • Using a few Halloween-inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Brush tortillas lightly with olive oil, and season with a sprinkle or salt and chili powder.
  • Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.


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