Your little monsters will eat up this slimy green dip (guacamole) served in a monster skull (squash).
MONSTER BRAINS
Ingredients
2 ripe, dark-skinned avocados (must be soft to the touch)
5 oz. shredded cheddar cheese
10 sprigs fresh cilantro (washed and chopped)
4 tablespoons medium-spicy chunky salsa
Salt and freshly-ground pepper
Directions
Cut the avocados in half lengthwise and remove the pits. Using a spoon or a fork, scoop out the meat from the skin and place it in a large mixing bowl. Use a fork to mush the avocado meat until only a few lumps remain. Stir in the cheese, cilantro and salsa. Add salt and pepper to taste. Makes enough for 10 small brain-eaters or 5 large ones.
TESTERS’ TIP: If you’ll be preparing your guacamole two to three hours in advance, take the pits from the avocados and place them in the guacamole. The pits help to keep the ghoulishly green dip from turning brown.
SKULLS TO DIE FOR
For gastronomic ghoulishness, serve Monster Brains (guacamole), sour cream and salsa in three separate skulls carved out of medium-sized squashes (spaghetti, butternut, acorn) or small green pumpkins.
Directions
Use a spoon to scoop out the insides, then carve monster faces in the front of the squashes or offer your kids toothpicks and smaller vegetables (such as corn kernels, broccoli florets, baby carrots and green peas) to create creepy eyes, crooked teeth, pointy ears and gory scars. Cut the bottom of each squash so that it stands upright, then fill with Monster Brains.
Bat Chips work well as dippers for these creepy masterpieces.