Halloween Mummy Spinach Dip - Kraft Recipes Top
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Halloween Mummy Spinach Dip

Prep Time
Total Time

18 servings, 2 Tbsp. dip and 16 crackers

Get scrumptiously spooky with this Halloween Mummy Spinach Dip. Everyone will love this spinach dip when you bring it to your next Halloween party!

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What You Need

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Make It

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  • Pat dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
  • Heat oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
  • Meanwhile, mix sour cream and dressing in medium bowl until blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
  • Use sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with crackers. (Nutrition information is for dip and crackers only.)

Special Equipment Needed


Serve with thin woven wheat crackers.

Make Ahead

Dip can be refrigerated up to 6 hours before spooning into bread shell.

Serving Suggestion

Serve dip with cut-up fresh vegetables.


  • 18 servings, 2 Tbsp. dip and 16 crackers

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1-1/2 Starch
  • 1-1/2 Fat

Nutrition Bonus

The spinach makes this delicious dip an excellent source of vitamin A.

Nutritional Information

Serving Size 18 servings, 2 Tbsp. dip and 16 crackers
Calories 180
Total fat 8g
Saturated fat 2g
Cholesterol 10mg
Sodium 320mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 5g
Protein 4g
% Daily Value
Vitamin A 45 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is a great idea. This is a great idea. Well, I still have to try the dip but I loved the mummy bowl. I have use this to fill with scramble eggs with ham and cheese. I am planning to try the dip for Christmas and I will turn the mummy in a snowman! the kids loved this idea....they ate all the breakfast! Pizza dough...i have found fresh dough in Supermarket-in the bakery section...they have a small fridge I have never notice before. Maybe ask the bakery staff and they have it.
Date published: 2014-11-03
Rated 2 out of 5 by from Cute idea, but had some issues. Cute idea, but had some issues. The pizza dough did not rise-regular frozen bread dough would probably work better. It asks for 16 strips of string cheese which is too many. As I'd never made spinach dip I didn't think to squeeze the water out of the spinach before mixing the other ingredients in. Had to start over as it was a mess.
Date published: 2015-11-03
Rated 4 out of 5 by from Made this tonight for office party tomorrow. Made this tonight for office party tomorrow. I used 2 cans of Pillsbough pizza dough, I could find frozen I will maybe use 3 next time it ended up to skinny. I would make it again.
Date published: 2012-10-31
Rated 4 out of 5 by from The dip was great. The dip was great. Shaping was mummy was much easier than expected. It worked out great and got lots of smiles.
Date published: 2014-07-16
Rated 4 out of 5 by from I usually can find pizza dough in the bakery section of my local shoprite or superfresh stores. I usually can find pizza dough in the bakery section of my local shoprite or superfresh stores.
Date published: 2013-10-15
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