HALLOWEEN DIPS & BITES

Halloween dips & bites image

Provided by Good Food team

Time 1h

Number Of Ingredients 12

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320g pack soft wheat tortillas
3 tbsp vegetable oil
50g poppy or black sesame seed
½ squash , peeled, deseeded and diced
1 tbsp vegetable oil
½ tsp ground cumin
3 tbsp mascarpone
2 avocados , peeled and stoned
2 spring onions , chopped
1 tomato , chopped
juice 1 lime
handful coriander leaves, chopped

Steps:

For the creepy bites, heat oven to 180C/160C fan/gas 4. Use biscuit cutters to stamp out shapes from the tortillas (we used a ghost, cat and witch's hat). Brush all over with oil. Take half the bites and dip one side into the seeds, then spread the bites out on a baking sheet. Bake for 10-15 mins until crisp. Can be made up to 2 days ahead and stored in an airtight container.
For the hellfire spread, heat oven to 200C/180C fan/gas 6. Toss together the butternut squash and oil, then season. Place on a shallow baking tray and roast for 20-30 mins until browned. Leave to cool. Whizz the squash together with the cumin and mascarpone, season and serve. Can be made up to 2 days ahead and stored in the fridge.
For the slime sludge, place all the ingredients in a blender or mortar. Whizz or mash everything together until smooth. Serve immediately or the avocado will discolour.