Octopus Halloween dip

    40 min

    I really like the versatility of this recipe. Once you've mastered the transformation from pepper to octopus, you can use any dip you'd like to accompany it. The best part about this recipe is that it makes eating veggies fun for kids!


    London, England, UK
    1 person made this

    Serves: 12 

    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • 320g chopped sweet yellow onion
    • 1 dessertspoon fresh thyme
    • 2 teaspoons salt
    • 1 teaspoon black pepper, divided
    • 55g mayonnaise
    • 115g cream cheese
    • 225g soured cream
    • 1/2 teaspoon garlic granules
    • 1 tablespoon Worcestershire sauce
    • 2 orange or red peppers
    • 1 black olive

    Prep:15min  ›  Cook:15min  ›  Extra time:10min  ›  Ready in:40min 

    1. Heat a frying pan with butter and olive oil over medium heat. Add onions, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and fry 15 to 20 minutes, until caramelised. Transfer to a dish to cool.
    2. In a bowl, mix together the mayonnaise, cream cheese, soured cream, garlic powder, Worcestershire sauce, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Mix in cooled caramelised onions.
    3. To make the body of the octopus, take a knife and cut the first pepper in half, removing the stem, white ribs and seeds. To make the tentacles, cut the second pepper into strips, starting with the stem of the pepper in order to get the curled look.
    4. Spoon some dip into a serving bowl. Set the octopus body in the middle, submerging it a bit in the dip. Place four tentacles on each side of the body.
    5. For the eyes, cut two slices from the black olive. Take a bit of the dip and dab it in the middle of the olive slice for the pupil. Dab a little more dip on the back of the olive slices and adhere them to the octopus body. Serve.

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