"Double, double toil and trouble;Fire burn and caldron bubble..." This witchy recipe for Halloween Chili Cheese Dip is an instant classic for all holiday parties. Don't be scared; this savory and spicy dip is loaded with RO*TEL tomatoes, chili, cheese and sausage. Served in a baked pumpkin for an extra-scary good time.
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and set aside.
Clean the outside of a medium, firm pumpkin. Cut off the top about ¼ of the way down. Scoop out the inside of the pumpkin until dry and hollow.
In a 12 inch skillet, cook the sausage on medium heat until brown and crumbled. Drain.
Stir in the undrained RO*TEL tomatoes. Add the canned chili and chili seasoning packet. Combine well.
Add the cubes of cream cheese and processed cheese to the RO*TEL and chili mixture. Reduce heat to low. Simmer and stir the dip until the cheeses have melted and the mixture is hot and bubbly.
Place the pumpkin on the prepared pan. Carefully ladle the hot dip into the pumpkin. Put the pumpkin top back on the filled pumpkin.
Bake for 30 to 45 minutes until the dip is bubbly and the pumpkin is hot. Transfer to a serving platter and serve warm with chips.
Notes
Nutritional value does not include the actual pumpkin, as it is intended to be used as a bowl and not eaten as part of the recipe. (However, roasted pumpkin is yummy, and is totally edible.)