Cauldron Full of Devilish Dip


When everyone at Silver Spork News thinks about Halloween, we think about sexy nurses, sexy cowboys, sexy policemen, and a bunch of doctors who show up as doctors. It’s all right, doc. We get it. You didn’t get your doctorate in imagination.

But what Halloween also stands for is weird snacks that you wouldn’t be caught dead serving anywhere else. Zombie pun. While you’re prepping for the next best Halloween party, make sure that you have all the right snacks. Besides, who doesn’t want to see six Star Lords crowding into your tiny kitchen this year? But don’t expect only Marvel characters this year. In fact with our recipes we wouldn’t be surprised if everyone was a goblin. Goblin pun. So if you aren’t going to be repping the brand in that sweet Sexy Silver Spork costume you’ve been hand sewing for the past month, at least enjoy our Halloween recipes.

Cauldron Full of Devilish Dip

3 ripe avocados
2 plum tomatoes, seeded and chopped
2 tablespoons chopped red onion
1/4 cup fresh lime juice
1/4 teaspoon hot sauce
1 small round pumpernickel bread
1 (8 oz.) bag pretzel rods
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut into strips

Halve and pit avocados. Mash flesh with a fork. Stir in tomatoes, onion, lime juice, hot sauce and salt to taste. Cover with plastic wrap touching dip; refrigerate for up to 3 hours.

Cut a half inch from top of bread and an inch from bottom. Scoop out most of soft interior, leaving 1/2 -inch-thick sides.

Arrange pretzels and peppers to resemble logs and flames on a platter. Fill bread with dip; place on top. Serve immediately.

Bone appetite! Skeleton pun.

Post by Ian Sims. Recipe from