Spooky Spinach Dip in Bread Bowl Cauldron Dip:

1 Cup Sour Cream
½ cup Mayo
1 tsp dried basil
½ tsp black pepper
½ tsp garlic powder
½ tsp salt
1 pkg (1O oz) frozen chopped spinach, thawed and squeezed dry
½ cup chopped scallions
¼ cup shredded carrots
Wilton leaf green icing color (optional)

Cauldron:
2 refrigerated breadsticks
(from an 11 oz can)
Wilton black icing color
1 round loaf pumpernickel bread
1 pkg ( 8 oz) cream cheese

1. To make Dip: In medium bowl, combine sour cream, mayo, basil, black pepper, garlic powder and salt; mix well. Stir in spinach, scallions and carrots; blend well. Tint green with icing color if desired. Cover and refrigerate 2 hours or overnight for flavors to develop.

2. To make Cauldron: Heat oven to 350F. Unroll 2 attached breadsticks from package of refrigerated breadsticks. Twist and form into handle shape. Insert toothpick into each end and bake as package directs. You can bake the remaining breadsticks as well and serve them as an accompaniment to dip. Make sure to bake them immediately after opening the package.)

3. Remove to rack to cool completely. Paint handle with black icing color. Cut top off bread and hollow out to form a bowl. Insert handle into top of bread bowl.

4. In a small bowl, tint cream cheese black with icing color. Transfer to ziptop bag. Snip 1/2 hole from one corner of bag. Pipe around top of cauldron. Spoon dip into top of cauldron. Serve with Pumpkin shaped Tortilla Dippers and raw vegetables.