New Potluck blogger Sue of subeeskitchen.com celebrates Halloween with an “After-Ghoul Snack” that’s festive and healthy.
Halloween is a month-long celebration in our house, so I’m always looking for fun yet healthful treats to mix in among all the candy and donuts. Last year I surprised the kids with this “After-Ghoul Snack” and it was a big hit! The inspiration came from the produce aisle when a big display of orange bell peppers caught my eye. Why should pumpkins get all the fun on Halloween? Bell peppers are easy to carve into mini jack-o-lanterns, making festive vessels for thicker dips such as this quick black bean dip. Plus, you can cut them up and eat them when the dip’s gone!
Bell Pepper Jack-o-Lanterns with Quick Black Bean Dip
- 1 large orange or yellow bell pepper
- 1 recipe Quick Black Bean Dip (below)
- Carrot sticks, celery sticks, breadsticks or tortilla chips for serving
Using a small paring knife, cut off the top of the bell pepper like you would for a pumpkin jack-o-lantern. Remove the inner membranes and rinse out any seeds. Carve a simple jack-o-lantern face. Fill with black bean dip. (Refrigerate any unused dip.)
Serve with carrot or celery sticks, breadsticks or tortilla chips.
Quick Black Bean Dip
- 1 can ShopRite Black Beans, rinsed and drained
- ½ cup ShopRite Mild Salsa
- 1 tablespoon ShopRite Red Wine Vinegar
- ½ teaspoon kosher salt
- ½ teaspoon cumin
Add all ingredients to a food processor and pulse until smooth.
Recipe posted by Sue Walter of subeeskitchen.com
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