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Double, double toil and trouble; Fire burn, and cauldron bubble… it’s time to get our spooky on. With Spicy Tomato Artichoke Dip served Halloween-style!
Our family is getting ready for Halloween. After years of experience, I now know – you cannot wait until the day of get costumes and candy. Unless you are going as Santa Claus and plan to give out red and green candies. Christmas is a’comin, folks. Get your Halloween gear now.
Fortunately, even the busiest of us can get everything we need at Walmart. Shop in store, or have your groceries brought to your car via the Online Grocery Pickup Service. Don’t want to leave the couch? You can also shop the ingredient for this recipe directly on walmart.com below!
The kids in our neighborhood tend to trick-or-treat en masse, and we all end up together afterwards to snack. The children eat their body weight in candy and the adults bring snacks to share. This year I plan to bring along my recipe for Toil and Trouble Spicy Tomato Artichoke Dip, featuring RO*TEL Original Diced Tomatoes and Green Chilies. It’s good anytime of year, but when served in a cauldron with pretzel rods, becomes the perfect Halloween treat.
With RO*TEL as the star ingredient, it’s easy to deliver a bold and adventurous flavor with the perfect amount of kick and zest even with just a few ingredients.
Toil and Trouble Spicy Tomato Artichoke Dip
Preheat oven to 375°F. Rinse and drain the artichoke hearts, then quarter. Place chopped artichoke hearts in a cheese cloth and squeeze out extra liquid. Don’t worry about crushing the artichokes, it’ll just make them easier to stir into the dip.
Combine all ingredients in a large bowl and stir until smooth. Pour into a greased baking dish (or oven-safe cauldron!) and bake until hot and bubbly, about 25-30 minutes.
Serve with pretzel rods and blue corn chips.
Toil and Trouble Spicy Tomato Artichoke Dip
Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on. With Spicy Tomato Artichoke Dip served Halloween-style!
Ingredients
- 2 cans RO*TEL® Original Diced Tomatoes and Green Chilies
- 2 cans of artichoke hearts
- 2 cups mayonnaise
- 8 oz. cream cheese
- 1 1/2 cups shredded parmesan cheese
- 2 cups shredded cheddar cheese
- 2 Tb. of spices from Spinach Dip Seasoning Packet
- 1 packet of onion dip mix
- Hot sauce, to taste
- Serve with pretzel rods and blue corn chips
Instructions
Preheat oven to 375°F. Rinse and drain the artichoke hearts, then quarter. Place chopped artichoke hearts in a cheese cloth and squeeze out extra liquid. Don't worry about crushing the artichokes, it'll just make them easier to stir into the dip.
Combine all ingredients in a large bowl and stir until smooth. Pour into a greased baking dish (or oven-safe cauldron!) and bake until hot and bubbly, about 25-30 minutes.
Serve with pretzel rods and blue corn chips.
Grab the ingredients in this recipe using the widget at the top of the post along with the rest of your grocery list for easy shopping. Same-day pick up is available!
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Very spooky looking pictures! Love the dip, can’t wait to make it at home. Haven’t made artichoke dip in ages! Thank you for sharing.