SPOOKY RECIPE!!!

Sometimes it's tough to get kids to eat dinner before they go trick or treating, but if you get them to help make this SCARY dish, they'll likely put some in their bellies before they go out!

GRAVEYARD GOOP

1 can (19 oz/540 mL) black beans, drained and rinsed
½ cup (125 mL) Canadian cream cheese, softened
¼ cup (50 mL) finely diced onion
¼ cup (50 mL) 5% light, 10% half-and- half or 18% table cream
¾ cup (175 mL) shredded Canadian Cheddar cheese
1 large clove garlic, minced
½ tsp (2 mL) ground cumin
1 can (200 mL) ripe sliced olives, drained and rinsed
½ cup (125 mL) shredded romaine lettuce or baby spinach
4 small whole grain flour tortillas
1 tbsp (15 mL) butter, melted

Instructions

In food processor, puree beans until fairly smooth. Add cream cheese, onions and cream and puree until smooth. Pulse in Cheddar cheese, garlic and cumin until combined. Spread into 9 or 10- inch (23 or 25 cm) pie plate and sprinkle olives in centre. Sprinkle lettuce around edges. Cover and refrigerate for at least 30 minutes.

Preheat oven to 400˚F (200˚C).Meanwhile, cut out ghostly shapes like tombstones, cats and pumpkins out of flour tortillas. Brush with butter and place on large baking sheet. Bake for about 8 minutes or until just golden. Let cool completely.

Place some of the toasted tortillas into the dip to create a graveyard scene and serve remaining alongside.




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