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Halloween Coffin Dip

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  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 clove garlic
  • 1 large red bell pepper
  • 1 loaf rectangular bread, unsliced (about 1-1/4 lbs.)
  • 1 sliced ripe olive (for garnish)
  • 5 almond slices (for garnish)
  • 1 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise (for garnish)

Nutritional information

 

Amount per serving

Calories100
Calories from Fat80
Total Fat9g
Saturated Fat2g
Trans Fat0g
Cholesterol10mg
Sodium180mg
Total Carbs2g
Dietary Fiber0g
Sugars0g
Protein2g
Calcium4%
Iron2%
Vitamin C20%
Vitamin A6%
  • 1 1. Preheat oven to 350°. Combine artichokes, 1 cup Hellmann's® or Best Foods® Real Mayonnaise, cheese and garlic; set aside. 2. Cut bottom and top off red pepper; reserve bottom for garnish. Cut “hand” out of remaining red pepper; set aside. Finely chop 1/4 cup remaining red pepper scraps, then stir into Mayonnaise mixture. For “coffin“, cut 1-inch horizontal slice off top of bread; reserve. Remove inside of loaf, leaving 1/2-inch shell. Cut into bite-size pieces. 3. Pour dip into “coffin“. Top with bread slice, then wrap in aluminum foil. On baking sheet, arrange “coffin“. Bake 45 minutes or until heated through. 4. Meanwhile, on another baking sheet, bake bread pieces 12 minutes or until toasted. 5. Unwrap loaf and arrange on serving platter; remove lid. To assemble “coffin“, “glue” almond “fingernails” on “hand” using remaining 1 tablespoon Mayonnaise. Place “hand” in “coffin“. To make “peeping eyes“, cut 2 holes in reserved red pepper bottom and place halved olive, with piece of remaining garlic for “pupil” in holes. Prop “eyes” in “coffin”, then top with lid. Serve with toasted bread pieces and your favorite dippers.