The. Best. Dip. Ever.
And it's really cute.
This dip recipe was in my Fall edition of Food & Family magazine. It's obviously perfect for October, but it's also a great dip to make all year long served in a bowl and topped with shredded cheese and bacon crumbles.
3 green onions
2 pkg (8 oz each) Cream Cheese, softened
1 pkg (8 oz) Cheddar Cheese
1/4 c. finely chopped red peppers
3-4 slices pepperoni or salami
Cut 4-inch length from green end of 1 onion (or use the end of a celery stalk like I did); slice remaining onions. Beat the cream cheese and 1 1/4 cups Cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour.
Shape into a ball. Roll in remaining Cheddar. Cut pepperoni into shapes for the jack-o-lantern face and press the pieces into the cheese ball. Insert green onions (or celery) into the top.
Serve with Ritz crackers and/or tortilla chips.