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Halloween Mummy Spinach Dip

Halloween Mummy Spinach Dip recipe
photo by:kraft
Bake this fun mummy-shape bread loaf, and you can be sure this spinach dip will win for Best Costume at your next Halloween party.
25 min
2 hr 35 min
18 servings, 2 Tbsp. dip and 16 pieces
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What You Need

pkg.  (16 oz.) frozen pizza dough, thawed
 egg, beaten
sticks  KRAFT or POLLY-O Mozzarella String Cheese
 black olive slices
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
cup  KRAFT Lite Ranch Dressing
pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
 green onion, sliced
cup  finely chopped red peppers
cup  KRAFT Grated Parmesan Cheese
tsp.  ground black pepper
 Thin wheat snack crackers

Make It

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 well 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.)

Kraft Kitchens Tips

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.
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