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Recipe of Skull Cheese Dip
Rebeca

Rebeca Escudero

Recipe of Skull Cheese Dip
Rebeca

Rebeca Escudero

Recipe of Skull Cheese Dip
Rebeca

Rebeca Escudero

Recipe of Skull Cheese Dip
Rebeca

Rebeca Escudero

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4

Skull Cheese Dip

30 minutes
Easy
10 servings
1
This skull of cheese dip with garlic and onion is an art. Ideal to share with those you love most on the dates of the day of the dead, this creamy and delicious dip full of flavor is ideal to prepare it and decorate it with the vegetables that you like the most.

Ingredients

  • 4 pieces of cream cheese (190 gc / u) cut into cubes and at room temperature, for dip760
  • 2 spoonfuls of garlic powder
  • 2 spoonfuls of onion powder
  • 1 tablespoon of mustard
  • to taste of salt and pepper
  • 1/2 piece of cucumber cut into slices
  • 1/2 piece of carrot peeled and cut into slices
  • 1/2 piece of green pepper cut into strips
  • 1/2 piece of Red pepper cut heart shaped for nose
  • 1/2 piece of yellow pepper cut into strips
  • 1/4 of piece of purple Onion cut into thin strips
  • 1/4 of Cup of almond whole
  • 1/4 of Cup of cherry tomato cut in half
  • 1/4 of Cup of black olive cut into slices and strips
  • 1 piece of green chile
  • enough of totopo of blue or white corn

    Preparation

    In a bowl add the cream cheese, garlic powder, onion powder, season with salt and pepper.
    Cut the vegetables on a board, with the desired shape to decorate the skull.
    Serve with chips around the dip. Enjoy

    PRESENTATION

    Decorate the skull with all the totopos around in the form of a crown.

    TIPS

    Place non-stick plastic on a board and on the dip so that you can shape the skull with your hands.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    65.4
    kcal
    3.3%
    Carbohydrates
    6.6
    g
    2.2%
    Proteins
    2.3
    g
    4.6%
    Lipids
    3.9
    g
    5.9%
    Fiber
    1.8
    g
    3.6%
    Sugar
    0.7
    g
    0.7%
    Cholesterol
    0.0
    mg
    0.0%
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