On occasion we like to do a snacks-for-supper night and watch movies. Last night we had Goblin Dip, a recipe that can be found all over the internet. The dip is almost a cross between a regular Southwest bean dip of refried beans, salsa, and cheese, and a Texas style dip of cream cheese and meaty chili. As usual, we improvised to add some extra heat.
Adapted from the Gooseberry Patch Halloween Cookbook.
•1 can chili without beans- Go for steak chili if you can find it. I looked, but our local store doesn’t carry it anymore for some reason
•2 cups canned or homemade refried beans
•1 8 oz block neufchatel cheese (or cream cheese)
•1 cup salsa
•1 small can green chilies or roasted jalapenos
•A handful, 1/3-1/2 cup, chopped green onion
•A fresh jalapeno, chopped- reserve a few slices for garnish.
•1 teaspoon cumin
•shredded cheese, for garnish
•Orange and Black Halloween chips
In a small crockpot, combine the first 8 ingredients. Cook on high for two hours, stirring occasionally, until bubble and the cream cheese is all melted. Transfer to a serving dish and garnish with the shredded cheese and jalapeno slices. Serve with Halloween tortilla chips. The leftovers, if there are any, will freeze well.