Spooky Spinach Dip in Bread Bowl Cauldron

Ingredients

• 1 cup Sour Cream
• 1/2 cup Mayonnaise
• 1 teaspoon Dried Basil
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 10 ounce Frozen Chopped Spinach (thawed and squeezed dry to remove excess moisture)
• 1/2 cup Chopped Scallions (finely chopped)
• 1/4 cup Shredded Carrots
• 2 Refrigerated Breadsticks (from an 11-oz can, such as Pillsbury)
• Black Gel Food Coloring (for decorating breadsticks and cream cheese rim. Amount depends on desired color intensity.)
• 1 loaf Round Loaf Pumpernickel Bread (medium-sized, about 8-10 inches in diameter)
• 8 ounce Cream Cheese (softened to room temperature)
• Green Gel Food Coloring (optional, for tinting dip. Amount depends on desired color intensity.)

Instructions

1. **Prepare the Spinach Dip:** In a medium bowl, thoroughly combine the sour cream, mayonnaise, dried basil, black pepper, garlic powder, and salt until smooth and well-blended.
2. Stir in the thawed and thoroughly squeezed dry spinach, finely chopped scallions, and shredded carrots until evenly distributed throughout the mixture.
3. If using green gel food coloring, add it gradually, mixing well after each addition, until the dip reaches your desired shade of green.
4. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, or preferably overnight, to allow the flavors to fully develop and meld together. This step significantly enhances the taste of the dip.
5. **Prepare the Breadstick Handle:** Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Carefully unroll 2 connected breadsticks from the refrigerated package. Twist them together gently to create a decorative handle shape. Insert a toothpick into each end of the twisted breadsticks to help maintain the shape during baking.
7. Place the twisted breadstick handle on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Monitor closely to prevent burning.
8. Remove from the oven and transfer the breadstick handle to a wire rack to cool completely. Ensure it is fully cooled before applying the icing.
9. Once cooled, use black gel food coloring to carefully paint the entire breadstick handle. Let the icing dry completely.
10. **Assemble the Cauldron:** Carefully cut a circle out of the top of the pumpernickel bread loaf, creating a lid. Hollow out the inside of the bread, leaving a 1-inch border to form a sturdy bowl. Reserve the removed bread pieces for serving or another use.
11. In a small bowl, mix softened cream cheese with black gel food coloring until evenly black.
12. Transfer the black cream cheese to a ziplock bag. Snip a 1/2-inch hole in one corner of the bag. Pipe the black cream cheese around the top outside edge of the bread bowl to resemble a cauldron rim.
13. Spoon the chilled spinach dip into the hollowed-out pumpernickel cauldron.
14. Carefully insert the prepared black breadstick handle into the spinach dip at the top of the cauldron.
15. Serve immediately with pumpkin-shaped tortilla dippers, an assortment of fresh raw vegetables, or additional baked breadsticks for dipping.