Spooky Halloween Dip Bowl

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This is not a traditional grilling recipe, but one of my favorites to make. With Halloween quickly approaching, this spooky halloween dip bowl is the perfect family bake.

Prep Time1

Cook Time25

Course: Appetizer, Snack

Cuisine: American

Keyword: dinner recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes., spooky halloween dip bowl, halloween recipes, dip recipes, grilling recipes, recipes for kids, kis recipes, grillin with dad recipes, grilling with dad recipes, food recipes

Servings: People

Author: Maciek Zurawski

Ingredients

16 Frozen Dinner Rolls
2 Eggs
2 tbsp Shredded Parmesan Cheese
1 Black Olive
8 oz Spinach dip

Instructions

Thaw out 16 frozen dinner roll dough balls.
To form the head, combine 2 dough balls together and place it on a parchment paper lined baking sheet.
To form the body, combine 6 dinner rolls together and place it just below the head leaving a small space in between.
To form the legs, take the remaining 4 balls, slice in half and roll out 4 half-moons into 10 inch long strings, and 4 half-moons into 12 inch long strings.
To assemble the legs, start with the longer 12inch strips and place 2 facing up from below the head and 2 facing down. Next, take the smaller 10inch legs and repeat the placement on the inside on the longer legs.
Once you have shaped your spider it’s time to let the dough proof. Cover with plastic wrap and allow the dough to slightly rise for about 1 hour.
Before grilling the spooky breaded spider, brush the entire insect with egg wash and sprinkle shredded parmesan on the legs to resemble hair.
Pre heat the grill to 350 degrees. Place the spider on the baking sheet on indirect heat and let it grill bake for 25 minutes. Once the crust is golden brown, remove it from the grill and let it cool off.
To create the dip cavity, cut out the big hole in the spider’s body. Pour the spinach dip inside.
For the eyes, slicing a black olive in quarters and placing 2 pieces on the head.

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