Do you remember R.L. Stine's Goosebumps book The Scarecrow Walks at Midnight? And, later, the episode from the TV show? I was obsessed with that story as a kid, and still think it was one of the best Goosebumps stories! Anyhow, that is how I came up with the name for this fun and easy dip!
This design of this scarecrow dip originally appeared in the Betty Crocker Halloween Cookbook, but I've veganized the recipe and tweaked it. I've included my recipe below, so now you can make your own vegan Scarecrow Walks at Midnight-inspired bean dip, perfect for your Halloween party or just to nosh on. It's perfect for kids or kids-at-heart!
1 can of vegetarian refried beans (I used Trader Joe's refried beans, which are vegan)
Vegan cheese (I used Follow Your Heart's vegan Fiesta blend)
Lettuce chopped into bite-sized pieces (I used kale and shredded cabbage)
Cherry tomatoes and black olives for eyes, nose, and mouth
Purple tortillas to make your own tortilla chips (optional)
Spread the can of beans out on a platter in a round shape, like a face.
Sprinkle the edges of the beans with shredded vegan cheese, then some of the kale and shredded cabbage to mimic the straw of the scarecrow.
Use some cherry tomatoes cut in half to create a nose and eyeballs.
Top the tomato eyeballs with sliced black olives to complete the eyes!
Break up some of the black olives to create a mouth for your scarecrow.
Top your scarecrow with some chips to give it a hat!
If you want to make your own Halloween-inspired tortilla chips, buy some purple tortillas (I found some at Sprouts), then use cookie cutters to cut them into desired shapes like bats, pumpkins, moons, black cats, etc.!
Bake in the oven for about 7-10 minutes at 325 degrees, or until crispy but not burnt.
Serve with a bowl of chips and salsa!
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