Skull Cheese Dip

Ilse Castrejón
Ilse Castrejón
This garlic and onion cheese dip skull is a true work of art. Perfect for sharing with your loved ones during the Day of the Dead celebrations, this creamy and delicious dip full of flavor is ideal for preparing and decorating with your favorite vegetables.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 4 cream cheese, (190 g each) cut into cubes and at room temperature, for dip 4 cream cheese, (190 g each) cut into cubes and at room temperature, for dip
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon mustard
  • salt and pepper salt and pepper
  • 1/2 cucumbers, sliced
  • 1/2 carrots, peeled and sliced 1/2 carrots, peeled and sliced
  • 1/2 green bell peppers, cut into strips
  • 1/2 red bell peppers, cut into a heart shape for the nose
  • 1/2 yellow bell peppers, cut into strips
  • 1/4 red onions, cut into thin strips 1/4 red onions, cut into thin strips
  • 1/4 cups almonds, whole
  • 1/4 cups cherry tomato, cut in half
  • 1/4 cups black olives, sliced and cut into strips
  • 1 serrano chile
  • tortilla chips, of blue or white corn
Preparation
30 mins
0 mins
Low
  • In a bowl, add the cream cheese, garlic powder, onion powder, and season with salt and pepper.
  • Cut the vegetables on a board, in the desired shape to decorate the skull.
  • Serve with tortilla chips around the dip. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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