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    You are in: Home / Recipes / Trick or Treat Dip Recipe
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    Trick or Treat Dip

    Trick or Treat Dip. Photo by mary winecoff

    1/1 Photo of Trick or Treat Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    10 mins

    1 hr 20 mins

    bluemoon downunder's Note:

    Now here's a recipe, I would NOT have thought of as British but I found it on the Great British Kitchen website with the suggestion "Why not serve this at a Halloween party?" So I'm posting it as British for the 2005 Zaar World Tour. Sounds like a great recipe for Halloween, one of the major festivals of the Old Religion in England and Europe, or for a scrumptious anytime. The inclusion of Tandoori spice mix - which I'll certainly be leaving out when I try this recipe - of course reflects the impact of the influences of Indian cuisine on the English culinary scene. If you are serving this to children, you'll probably want to omit or cut back on the spices. Steak and Kidney Pudding, Quails' Eggs or Roasted Pheasant this recipe is NOT, but it's a modern Indian-influence British recipe in celebration of a pagan festival, though many who make and eat this won't know that! And it provides universal measurements for the oven temperatures. A great global village recipe! The cooling time has not been included in the preparation and cooking times below. This recipe could easily be fully prepared ahead, except for the final 10-15 minutes of cooking, which could be done just before the potato skins are to be served.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash and dry the potatoes, prick the skin and bake at 200°C/400°F/Gas 6 for 1 hour, or until the poatoes are soft when pinched. Remove the potatoes from the oven and cool until they are cool enough to handle.
    2. 2
      Cut the potatoes into quarters and scoop out as much flesh as possible. Set the flesh aside for use in another dish. Place the potato skins on a baking sheet and brush them with melted butter, and bake at 200°C/400°F/Gas 6 for 10-15 minutes, turning them over once, or until the skins are crisp.
    3. 3
      Meanwhile, mix the spice to a paste with the yogurt and sauce; then blend them together with the milk and the soft cheese. Sprinkle the dip with paprika and serve it with the potato skins.

    Ratings & Reviews:

    • on October 02, 2008

      45

      I loved the tandoori spice mix in the dip but it is spicy. The potatoes were kinda bland but that may have been the point with the spicy dip. We did enjoy this and appreciate you sharing. Made for Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Trick or Treat Dip

    Serving Size: 1 (101 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 153.4
     
    Calories from Fat 76
    49%
    Total Fat 8.4 g
    13%
    Saturated Fat 5.3 g
    26%
    Cholesterol 22.5 mg
    7%
    Sodium 221.2 mg
    9%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.8 g
    3%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    tandoori spice mix

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