Just a couple more days until Halloween!! Are your kids bouncing off the walls yet? Mine are. There’s nothing like the promise of a giant bag of candy and a subsequent sugar hangover to get my kids excited.
This weekend, we went to my husband’s department Halloween party. I wanted to bring something festive, but was short on time. The endless amounts of cute Halloween projects that I’d pinned on Pinterest would have to wait. I wanted quick, simple, and fun.
Just as I was about to rip my hair out in frustration, I ran across this cute little guy on Kraft’s website! Cold spinach dip is one of my favorite go to party dips, so I used it, but you could fill this little guy with any dip you want!
I started by thawing a loaf of frozen bread dough overnight in the fridge. The morning of the party, I pressed the dough out into a 12×6 inch oval on a greased cookie sheet. Then, I formed the dough so that there was a “head” at one end.
I let the dough come to room temperature and rise a bit, while my oven preheated. When it had doubled in size, I brushed it with a beaten egg and baked my little guy for about 20 minutes.
When he came out of the oven, he was golden brown and ready to be wrapped.
I took a few pieces of string cheese and sliced them into strips. I laid the strips out over my bread boy in an attempt to mummy him up.
I put the mummy back into the oven, just for a couple of minutes. It was just long enough to soften the cheese and melt it nicely on top. Once the cheese was melty, I took the little guy out of the oven and let him cool.
While he cooled, I got my spinach dip together. If you’ve never made your own spinach dip, and have always relied on the stuff in the deli case, try making it sometime. It’s so easy, and so good.
Into my bowl went some mayo, sour cream, a box of frozen chopped spinach that I’d thawed and squeezed the water out of, a can of sliced water chestnuts that I’d chopped up, and a package of Knorr dry vegetable soup mix.
I stirred it all up, and popped it into the fridge. The longer this stuff sits before you eat it, the better. I made this early in the morning and served it that night.
When it was time to go to the party, I gave my mummy some eyes…two black olive slices that I stuck in place with some leftover pink frosting from Avery’s birthday cake. If you don’t have something sticky to back the eyes with, it’s OK. They can rest on top and be perfectly cute.
Then, I carefully sliced off the top of the mummy’s belly, making sure to keep that panel intact. I pulled the bread out of the middle of the loaf, and off the top, and filled that little guy with the spinach dip. Once it was all in, and it did all fit, I laid the belly back on top. I surrounded him with crackers and we were ready to go!
YUMMY MUMMY & SPINACH DIP
Adapted from Kraft
- 1 (16 oz.) loaf frozen bread dough, thawed
- 1 egg, beaten
- 3 sticks string cheese
- 2 black olive slices
- 1 cup mayonnaise
- 1½ cups sour cream
- 1 pkg. frozen chopped spinach, thawed and well-drained, squeeze the water out!
- 1 can sliced water chestnuts, drained and chopped
- 1 envelope Knorr dry vegetable soup mix
- Pat the thawed dough into a 12×6 inch oval on the baking sheet. Indent the dough, about 3 inches from one end, to create the mummy’s head. Let the dough rise in a warm place until doubled in size, about 20 minutes. As it rises, make sure that head is clearly defined.
- Brush the dough with the beaten egg. Bake the dough for 18-20 minutes, until bread is golden brown and sounds hollow when you tap it lightly.
- Carefully slice your string cheese into long strips. Arrange the strips on the bread as the mummy’s wrappings. Bake 1-2 minutes more, just to melt the cheese. Cool completely.
- When ready to serve, carefully slice the belly of the mummy off. Remove the bread from the inside of the loaf and fill with the prepared spinach dip. Place the mummy’s belly on top of the dip.
- Place two olive slices in place for the eyes.
- Serve with crackers.