Dips & SpreadsNo. 7200 · The 2026 edition
Halloween Brain Mexican Dip
This Halloween brain dip is a creepy-crawly crowd-pleaser that's terrifyingly tasty.
Our own summary of the original by Colleen Kennedy — the full post and photos live at soufflebombay.com.
This Halloween brain dip features a creamy, spicy Mexican blend shaped into a realistic brain. Made with cream cheese, sour cream, taco seasoning, jalapeño, scallions, Mexican cheese, and RO*TEL, it's frozen in a brain mold then unmolded and drizzled with leftover RO*TEL for a bloody effect. Serve with chips or veggies for a ghoulishly delicious appetizer.
Ingredients
Directions
- In a large bowl, blend together the softened cream cheese, sour cream, and taco seasoning until smooth. You can use a hand mixer or stir by hand.
- Fold in the minced jalapeño, sliced scallions, shredded Mexican blend cheese, and 1½ cans (15 ounces) of drained RO*TEL until just combined.
- Lightly coat a brain-shaped mold with nonstick cooking spray, making sure to work it into the grooves, then spray once more.
- Spoon the dip mixture into the prepared mold, filling it completely.
- Cover the mold with plastic wrap or parchment paper, then use your hands to firmly press the dip into all the grooves, smoothing the top.
- Freeze the mold for 1 hour to set the dip.
- To unmold, carefully submerge the bottom of the mold in warm water for about 30 seconds, keeping the water away from the dip itself. The brain should release easily onto a serving platter.
- For a spooky effect, drizzle some or all of the remaining drained RO*TEL around and over the brain to resemble blood and brains. For an extra creepy touch, insert a knife into the brain.
- Serve immediately with tortilla chips, celery sticks, carrot sticks, or any raw vegetables you like.
Per serving
- 17.0 fat g
- 5.0 carbs g
- 2.0 sugar g
- 204.0 calories
- 8.0 protein g
More photos
Photos hosted by soufflebombay.com.
