Santiago Ortiz

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Santiago Ortiz

Cream Cheese Dip for Day of the Dead

Name: Cream Cheese Dip for Day of the Dead
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 packages cream cheese; 200 grams Serrano ham, finely chopped; 1 cup yellow bell pepper, finely chopped; white pepper, necessary amount; 2 green olives, stuffed with red pepper; 2 dried chile de árbol peppers; 6 pistachios, peeled and cut in half; Ritz cookies, to taste

30 mins

Low

4.75

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Santiago Ortiz

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If you like cream cheese, we present you a delicious halloween snack. It is a dip of cream cheese, serrano ham and yellow bell pepper with a terrifying taste. Perfect to place on your altar of the day of the dead or for the little ones in the house to have fun doing it.

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Ingredients

8 portions

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3 packages cream cheese
200 grams Serrano ham, finely chopped
1 cup yellow bell pepper, finely chopped
white pepper, necessary amount
2 green olives, stuffed with red pepper
2 dried chile de árbol peppers
6 pistachios, peeled and cut in half
Ritz cookies, to taste

Preparation

Lightly beat the cream cheese, add the serrano ham and the yellow bell pepper.

Mix until completely integrated.

On a flat plate place half of the cheese and form an oval.

With the rest of the cheese, form two balls of 5 centimeters wide, place each at each end below the middle of the oval, you are going to form the cheekbones of the calaca. It forms a ball of 3 centimeters in diameter and accommodates in the middle of the cheekbones to form the nose.

With your thumbs press the cheese to form the cavities of the eyes. Where you placed the cheekbones, press the cheese to form the outline of the skull. Make two holes to form the nose.

With the help of a brush, sprinkle white pepper all over the scalp, to better define the features.

Cut the olives in half and place them like eyes. Accommodates pistachios as teeth. Use the chiles for the eyebrows.

Surround the salted cookie skull.