Pile a platter with bone-chillin’ breadsticks and cheesy queso dip with a kick. Savory and saucy, it’s sure to make spooks smile, ghouls drool, and goblins gobble them up until the dippin’ bowl is bone dry.
Bone Chillin’ Breadsticks
6 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
Using the flat of your hand, roll the center part of a roll into a 5-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large baking pan sprayed with non-stick cooking spray. They will look like bones. Brush with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F for about 15 to 20 minutes. Remove from pan and serve with sauce.
1 pound lean ground beef
16-ounce box Mexican Velveeta
1 can Ro-Tel diced tomatoes with
1 can diced green chilies
In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut Velveeta into 1-inch cubes and place in a microwave-safe bowl. Microwave until melted. Add tomatoes and green chilies (do not drain) and mix well. Combine cooked ground beef with this mixture and serve warm.