Black Widow Dip Recipes

BLACK WIDOW DIP

Steps:

• In food processer, place garlic and jalapeño. Cover; process until finely chopped. Add beans, oil, cilantro, chili powder, salt and cumin. Cover; process until smooth.
• Spoon 1/4 cup dip into small resealable food-storage plastic bag; seal bag. Spread remaining dip in 9-inch round (2-quart) glass baking dish. Spread sour cream over dip. Cut off tiny corner of plastic bag. Twist bag above dip; squeeze bag to pipe spiderweb over dip. Pull knife through spiderweb, from center to edge, to complete design. Serve with tortilla chips.

BLACK WIDOW DIP

Steps:

• 1. In a food processor, combine the first eight ingredients; cover and process until blended. Serve with pita chips or vegetables.

MYPLATE BLACK WIDOW BEAN DIP

Steps:

• Step 1 In bowl of blender or food processor, combine beans, onions, tomatoes cilantro, garlic, pimientos, cumin, olive oil and lemon juice. Puree until smooth, about 2 minutes. Step 2 Transfer bean dip to bowl; season with Adobo Light, to taste. Step 3 Suggestion: serve with Spooky Tortilla Chips recipe. FOR THE SPIDER WEB DECORATION: Place yogurt in a small re-sealable food storage bag and seal the bag. Cut tiny corner from bag and pipe the yogurt in a concentric circle design over the dip. Run a tip of plastic knife through yogurt to make "spider web" look.

BLACK WIDOW MARTINI

Steps:

• Add black rum, crème de cacao, ice and 1 or 2 drops black food color to a martini shaker.
• In small bowl, add brown sugar and 1 drop black food color. Mix with fork until all sugar is black. Wet rim of martini glass with water. Dip rim into sugar.
• Strain martini into glass, and serve.

BLACK WIDOW COCKTAIL

Steps:

• In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix. Serve in a cocktail martini glass.

BLACK WIDOW COOKIE POPS

Steps:

• In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball and flatten slightly. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 375°F. Unwrap dough. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 4-inch spider-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Insert craft stick halfway into center of each cookie.
• Bake 8 to 10 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix powdered sugar and cocoa. Add milk, corn syrup and vanilla; mix with whisk until smooth. Pipe frosting onto cookies. Sprinkle with sanding sugar. Place 1 candy in center of each cookie.