Make these for your Halloween party!
Here is what you’ll need!
4 EASY HALLOWEEN APPETIZERS
FINGER HOT DOGS
8 hot dogs
8 hot dog buns
In a skillet, cook hot dogs until golden brown.
With a knife, carefully make 3 slits in the middle of the hot dog, 3 towards the end of the hot dog, and cut the casing off of the tip of the hot dog to make it look like a finger.
Spread ketchup in the hot dog buns, and place the hot dogs.
PUMPKIN DEVILED EGGS
6 hard-boiled eggs
3 tablespoons dijon mustard
¼ cup mayonnaise
1 teaspoon paprika plus additional for garnish
Salt, to taste
Pepper, to taste
Chives for garnish, finely chopped
Peel and slice hard boiled eggs lengthwise. Separate yolks into a separate bowl.
Add mustard, mayonnaise, paprika, salt, and pepper to the yolks, and mix thoroughly.
Fill a piping bag with the yolk mixture, and pipe into the empty egg whites.
Sprinkle with paprika, and place a piece of chive to make it look like a pumpkin.
BUFFALO CHICKEN SKILLET DIP
2 cups chicken, cooked and shredded
8 ounces cream cheese, softened
½ cup monterey jack cheese
⅔ cup cheddar cheese
½ cup buffalo sauce
½ cup ranch dressing
2 tubes refrigerated pizza dough
4 ounce block cheddar cheese, cubed
2 tablespoons melted butter
Preheat oven to 400°F/200°C.
In a bowl, combine chicken, cream cheese, monterey jack, cheddar, buffalo sauce, and ranch.
On a lightly floured surface, roll out one can of pizza dough. Cut out triangles for eyes, and a mouth.
Bake for 12 minutes, or until the pieces are golden brown, slightly risen and cooked through.
Cut the remaining dough into 16 squares, place a cube of cheese on each one, and roll into balls. Place in a ring around the edges of a greased oven-safe skillet or dish.
Fill the middle of the dish with the dip filling. Bake for 35 minutes.
Place the dough face pieces on the dip.
1 16-ounce can refried beans
½ cup salsa
½ cup sour cream
1 cup guacamole
In a bowl, mix the beans and salsa. Spread onto a plate.
Spread guacamole over the beans.
Put the sour cream in a plastic bag. Cut off the end of one corner of the bag, and pipe out a bullseye pattern of sour cream over the guacamole.
Run a toothpick through the sour cream from the center outward, until it looks like a spiderweb.
Garnish with lettuce, chopped tomatoes, and black olives. Serve with tortilla chips.
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