Best 3 Spider Dip Bowl Recipes

SPIDER DIP BOWL!

Steps:

• *The night before, wrap frozen loaves tightly in plastic wrap and thaw in fridge overnight.
• Next day:.
• Form one loaf into a round ball. Place on a large cookie sheet that has been sprayed with non-stick cooking spray.
• With other loaf, cut off end and form a small round ball (about one eighth of loaf) and place above body making the head.
• Horizontally, slice remaining dough into 8 strips and roll into ropes for legs.
• Place under head and upper body.
• Place raisins on head for eyes, making into a spider! *You can also add these after baking if preferred, or use red decorating gel or even sliced olives for eyes, also adding on after baking. Sometimes the raisins fall off during baking, or end up in an odd place!
• Brush with melted butter and cover with plastic wrap coated with non-stick spray. Allow to double in size. (About 2=3 hours.)Remove wrap, brush with eggwash (1 egg beaten with 1 Tbl. water), and bake in 350º oven for 25-30 minutes. Or til golden brown.
• Allow to cool on rack.
• Slice off top of body in a circle, and hollow out making a "bowl" for the dip. Line with lettuce (if desired)and spoon in your favorite dip such as salsa, melted cheese/nacho cheese dip, spinach or onion dip,etc., whatever you want.
• Surround with chips, crackers, mini pumpkins and gourds, plastic spiders, halloween cookies, just have fun!
• *If you want the spider's legs to point/bend up in the middle, just place a small ball of foil under center of each leg during rising and baking! :).

SPOOKTACULAR HALLOWEEN SPIDER BREAD BOWL & DIP

Steps:

• 1. FOR SPIDER: Spray frozen loaf of bread dough with butter-flavored cooking spray, wrap tightly in plastic wrap and thaw in fridge overnight. The next day, unwrap bread and place onto a cutting surface. With a long, very sharp knife, slice bread in half crossways. Slice off about 1/4 of one end for the head. Pinch cut side back together and form into a small ball. Place onto sprayed baking sheet seam side-down. Use the rest of that half and shape into the body the same way making it 4" in diameter and a little flat, like a disk. Place next to head, touching, also seam side-down. Spray with cooking spray. Slice second half of loaf lengthwise into 8 equal pieces. Roll and stretch into 12-14" in long ropes. Place onto second sprayed baking sheet into hairpin shapes for legs. Spray with cooking spray. Lightly cover each baking sheet with plastic wrap and place into oven to rise with the light on for warmth. Let rise for 30 minutes, remove both trays, heat oven to 350 degrees, remove plastic wrap from the baking sheet with the legs only. Sprinkle them evenly with the first amount of the seasonings and bake them for 15-18 minutes until browned on the bottoms and light golden brown on top. Remove pieces to a wire rack to cool. Leave oven door open to cool. If cool enough, place body and head back into oven to continue to rise or in another draft-free warm place. Let body and head rise for an additional 1 1/2 - 2 hours or until doubled in bulk. (Store breadstick legs, when fully cool, in an airtight container.) When fully risen, sprinkle evenly the second amount of seasonings onto head and body, and re-preheat oven to 350 degrees. Pop into oven and bake for 22-25 minutes until deep golden brown. With spatula, remove to wire rack to cool. To assemble, with small sharp serrated steak knife, cut 4 little "x"'s on each side of body in a sawing motion up and down and stick one side of each leg down into body. Cut a 4" circle out of top of body and remove chunk of bread.
• 2. Hollow out a little more picking out pieces carefully. Dice bread into cubes for dipping and place into a festive bowl. Make dip and fill body cavity full. (Replenishing as needed.) Decorate with olive eyes if desired.
• 3. FOR DIP: Place all ingredients into large microwave-safe bowl and heat, stirring every 1-2 minutes, until cheese has melted. About 5 minutes total. Spoon and pour into spider. Garnish with more sliced green onion if desired. Rewarm and refill as needed. (Makes enough dip to refill 1 -2 times depending on size of cut-out.)

SPIDER DIP BOWL

Steps:

• Combine 10 1/2 dinner rolls or 7 Texas rolls into a ball for the body and place on sprayed baking sheet. Shape 1 1/2 dinner rolls combined or 1 Texas roll into an oval and place next to the body for head. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 20-25 minutes. Remove from oven and place on cooling rack. While body is baking roll 8 dinner rolls or 4 Texas rolls cut in half into eight, 10-inch ropes for legs. Dip legs in melted butter and then in parmesan cheese. Place on a sprayed baking sheet in a tall, curved shape to resemble spider legs. Sprinkle with garlic salt. Cover with plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Remove from oven and place on cooling rack. Cut an X with a knife in 4 places along both sides of the cooled body on the top edge. Push one end of a cooled, curved leg into each of the X's. Cut a circle out of the top of the body and pull out the bread, leaving bread around the inserted legs to stabilize them. Line the dip bowl with plastic wrap if desired. Fill the dip bowl with marinara sauce for dipping. Use black frosting gel to squeeze two beady eyes onto cooled spider head. Use more rolls to make extra legs for dipping, if desired.