For dip, preheat oven to 375 degrees. Spread Boursin cheese into a 9-in.-square baking pan or shallow 2-qt. baking dish. Top with Parmesan cheese.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Cheesy, creamy boo-schetta dip will be a hit at your next Halloween gathering. Don’t let the name scare you. This spooky dip will be enjoyed by the whole family.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| Boo-Shetta Dip | ||
| 2 (5.3-oz.) pkg. Boursin garlic & fine herbs spreadable cheese, room temperature | ||
| ¼ c. Soirée shredded Parmesan cheese | ||
| 1 pt. Basket & Bushel grape tomatoes, diced | ||
| 1 tbsp. Gustare Vita chopped garlic | ||
| 1 tbsp. Gustare Vita basil pesto | ||
| Gustare Vita balsamic glaze, for serving | ||
| Mariposa Farms fresh basil leaves, for serving | ||
| Garlic Toasts | ||
| 1 (20-oz.) loaf Hy-Vee Bakery sliced Italian bread | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 tsp. Hy-Vee garlic salt | ||
| ½ tsp. Hy-Vee Italian seasoning | ||
Things To Grab
- 9-in.-square baking pan or shallow 2-qt. baking dish
- Small bowl
- Spoon
- 2 large rimmed baking pans
- Foil
- Gustare Vita extra virgin olive oil cooking spray
- 3½- to 4-in. Wilton ghost-shape cookie cutter
- Pastry brush
Directions
Stir together tomatoes, garlic and pesto in a small bowl. Spread tomato mixture evenly on top Parmesan cheese layer.
Bake, uncovered, for 30 to 40 minutes or until cheeses are melted and bubbly. Remove from oven; let stand for 5 minutes.
Meanwhile for garlic toasts, line 2 large rimmed baking pans with foil; lightly spray foil with cooking spray and set aside.
Using a 3½- to 4-in. Wilton ghost-shape cookie cutter, cut each slice of bread into a ghost. Arrange in a single layer in prepared baking pans. Brush ghosts with olive oil; sprinkle with garlic salt and Italian seasoning.
Bake for 5 to 10 minutes or until ghosts are toasted. Remove from oven; set aside.
To serve, drizzle dip with balsamic glaze and garnish with torn basil leaves. Serve with warm garlic-toast ghosts.
Recipe Source:
Boursin Cheese