Spooky Snack Recipes

Dress up your Halloween food with fun, edible flair for parties or “just because”
Jalapeño Popper Mummies

Photo: Dairy Farmers of Wisconsin

It’s time to play with your food and dress it up for Halloween festivities, too. Whether you are hosting a get-together or looking for something to bring to a celebration—or just want to dress it up at home for fun—there are easy ways to add festive flair with simple ingredients. From cutting up a pepper to look like a jack-o’-lantern or adding edible candy eyes to dishes to forming pepperoni and olives into goofy faces atop homemade pizza, it can be easier than you think to make spooky snacks. (And just where do you find edible candy eyes? Craft stores feature them in their food decorating aisles.) Here are Halloween recipe ideas, courtesy of Wisconsin Cheese, plus scroll down for more snack ideas and cocktail recipes I have highlighted. Have a spooktacular holiday!

Jalapeño Popper Mummies

Makes 24 | Recipe courtesy of Wisconsin Cheese

These yummy mummies are stuffed with a creamy ghost pepper colby jack-bacon filling and wrapped in flaky pastry. They’re a spooktacular treat at Halloween parties. –W.C.
(Check out this video on tips for making the recipe.)

12 medium jalapeño peppers
1 package (8 ounces) Crystal Farms Original Cream Cheese, softened
7 ounces Kindred Creamery Ghost Pepper Colby Jack cheese, shredded (1¾ cups)
5 bacon strips, cooked and crumbled
1 tube (8 ounces) refrigerated crescent dough sheet or rolls
1 large egg, lightly beaten
48 candy eyeballs

  1. Heat oven to 400°F. Line a 17×12-inch baking sheet with parchment paper.
  2. Cut jalapeno peppers in half lengthwise; remove seeds and membranes. Beat the cream cheese, colby jack and bacon in a large bowl until blended. Pipe or spoon heaping tablespoonful of cheese mixture into each pepper half.
  3. Unroll the crescent dough sheet on a parchment paper-lined cutting board to a rectangle. (Press to seal perforations if using crescent rolls.) Cut dough lengthwise into 24 strips, each about ¼-inch wide. Wrap each jalapeno half with one strip, leaving space near the stem for eyes.
  4. Place 2 inches apart on prepared pan. Brush egg over dough. Bake for 12 to 15 minutes or until pastry is golden brown.
  5. Press 2 eyeballs onto each popper. Serve immediately.

Tip: Avoid touching face when handling jalapeño peppers. Consider wearing gloves, as oils may burn skin.

Halloween Cheesy Veggie Dip

Photo: Dairy Farmers of Wisconsin

Halloween Cheesy Veggie Dip

Makes 2 Cups | Recipe courtesy of Wisconsin Cheese

1 cup (8 ounces) sour cream
1 package (8 ounces) Crystal Farms Original Cream Cheese, softened
4 ounces Decatur Dairy Havarti Dill cheese, shredded (1 cup)
1 ounce Nordic Creamery Parmesan cheese, grated (1/3 cup)
1 tablespoon onion powder
¼ teaspoon garlic powder
1 large sweet orange bell pepper
Assorted fresh vegetables

  1. Beat the sour cream, cream cheese, Havarti, Parmesan, onion powder, and garlic powder in a large bowl until blended. Cover and refrigerate for at least 1 hour or until serving.
  2. Cut top off orange bell pepper with a sharp paring knife into a zigzag pattern. Remove seeds and membranes and discard. Cut eyes and mouth. Fill pepper with dip. Serve with vegetables.

Cheesemonger tip: Shred and grate cheeses when cold for easier handling.

Scary Halloween Pizza

Photo: Dairy Farmers of Wisconsin

Scary Halloween Pizza

Makes 4 to 6 Servings | Recipe courtesy of Wisconsin Cheese

1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon olive oil
2 garlic cloves, minced
1 cup pizza sauce
1½ teaspoons minced fresh oregano or ½ teaspoon dried oregano
8 ounces Weyauwega Star Dairy Mozzarella cheese, shredded (2 cups)
3 ounces Weyauwega Star Dairy Asiago cheese, finely shredded (about 1 cup)
Sweet orange bell pepper, cut into strips

Toppings: Canadian bacon, green and ripe olives, red onion, pepperoni slices, green pepper and sweet mini bell peppers

  1. Heat oven to 425°F.
  2. Roll out pizza crust on a lightly floured surface into a 17×12-inch rectangle. Transfer crust to a greased 15 x 10-inch baking pan. Fold excess dough over; press to seal. Prick crust with a fork. Bake for 8 to 10 minutes or until crust is light brown.
  3. Meanwhile, warm olive oil in a large saucepan over medium heat. Add garlic; cook and stir for 1 minute. Stir in pizza sauce and oregano; heat through.
  4. Spread pizza sauce on crust. Sprinkle with mozzarella and asiago. Place orange bell pepper strips. Decorate as desired with toppings to create face designs.
  5. Bake for 10 to 12 minutes longer or until crust is golden brown and cheese is bubbly. Cool slightly before serving.
Harvest Munch Popcorn Mix

Photo: The Popcorn Board

Hungry for More?

Sweet and Spicy Popcorn Recipes

Celebrate National Popcorn Poppin’ month with recipes that are perfect for parties or snacking at home.

Make the Most of Pumpkin

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Morticia Addams Cocktail

Photo: Sorel Liqueur

Thirsty for More?

Spirited Cocktail Recipes

It’s time to get spooky with spirits and mix up your drink repertoire in time for Halloween festivities.

Autumn Cocktail Recipes

Raise a glass to autumnal celebrations—or any cozy night—with a new cocktail twist.

Fall Cocktail Roundup

Mix up spice and many things nice for delicious flavors of the season.

In her role as Senior Editor on Greenspring’s Custom Publications team, Mary leads Real Food magazine, the nationally syndicated publication distributed through our retail partner grocery stores. She also leads editorial on the nationally syndicated Drinks magazine and writes a weekly blog post focusing on food and drinks for MinnesotaMonthly.com. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.