Creepy Finger Sticks for Halloween

I’ve worked for the Minnesota Turkey Growers Association for over 17 years, so by now, it’s no big surprise to my family and friends that I love to share good turkey recipes. This means even at Halloween, when these Creepy Finger Sticks fit the bill!

This weekend, my brother and sister-in-law hosted their annual Halloween party at their home on the family farm so — in addition to getting our costumes ready — it was a great time to try a new dip recipe (found on Pinterest, of course) that calls for pepperoni – and for me, that means turkey pepperoni. It was definitely a big hit – and the breadsticks for dipping looked extra spooky for effect, too! The recipe, which gets extra points for being really easy – and a few photos from the party are featured below.

I love that my family has an annual Halloween party on the farm where everyone dresses up, kids and dogs (5 of them!)  included. It’s a great excuse to get together and laugh over costume choices and celebrate the end of a successful and safe harvest season. I was particularly proud of our pug Earl’s costume, which I made myself. (Full disclosure – I am not typically a crafty mom, so our 8-year-old was shocked to hear I was making Earl’s costume!) You can see the results in one of the photos below.

Do you have any Halloween traditions that you enjoy?

Goblin Dipping Sauce (Hot Pepperoni Cheese Dip) with Finger Sticks

Finger Sticks:

• 1 (11-ounce) can refrigerated breadstick dough
• 12 slices Turkey Pepperoni (I used Hormel®)

Heat oven to 375 degrees F.

Separate dough into 12 strips and then cut in half – making 24 strips total. On large baking sheet, lay dough strips flat.

Cut ends of 12 slices pepperoni into fingernail shape. Push pepperoni fingernail into end of each breadstick to resemble finger. Cut small “knuckle” marks in each breadstick with knife.

Bake breadsticks 13 to 15 minutes or until golden brown.

Hot Pepperoni Cheese Dip

• 1 (8-ounce) package chive and onion cream cheese
• 1 (3.5-ounce) package Turkey Pepperoni, finely chopped (I used Hormel®)
• 1/2 cup milk
• 1/4 cup finely chopped green onions
• 2 tablespoons diced red bell pepper
• 2 tablespoons diced green chilies
• 1 1/2 cups shredded sharp Cheddar cheese

In a small saucepan, combine first 6 ingredients.

Cook over medium-low heat, stirring constantly, 4 to 5 minutes or until cream cheese is melted. Stir in shredded cheese. Cook, stirring constantly, 3 to 5 minutes longer or until cheese is melted.

Serve warm dip with breadsticks, cut-up fresh vegetables or crackers.

(Note: Once the dip was prepared, I transferred it to a small crockpot and kept it warm throughout the evening. Makes 1-3/4 cups of dip.)