Our second offering for the Halloween themed Supper Club get together was this dip, which tasted really great! This was a really fun way to do something gross for Halloween. Who knew bugs could taste so good? 😉 It was nice and garlicky (go lighter on the garlic if you aren’t a big fan), and kind of reminded us of Muhammara. According to the site I found this on, it gets darker (thus, more “cockroachy”) the longer it sits in the fridge. I found the plastic cockroaches at the dollar store, and they were a HUGE hit! The kids had a blast playing with them, sneaking them onto people’s plates, etc. It felt funny labeling this as “vegan”, but really… no bugs were harmed in the making of this dip.
Here’s a shot of the whole table from our gathering. Lots of creepy goodies!
Roasted Roach Dip (Walnut Dip with Garlic)
Divine Dinner Party
3 slices of whole wheat bread, well toasted
1/4 C. walnut pieces
4 cloves of garlic, coarsely chopped
2 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
3/4 C. water
2 tbsp. fresh parsley, chopped
salt and pepper, to taste
Instructions: 1. In food processor (or by hand), crumble the toast into fine crumbs.
3. Add lemon, oil, and parsley. Process until smooth. Add water as needed until desired consistency.
4. Add salt and pepper to taste.
5. This is one of those gross recipes for Halloween that’s easy to make ahead of time. As it sits in the fridge, it gets a little darker– a good thing for cockroach puree. The parsley may darken a bit and begin to look like bits of “cockroach skin”.
6. Serve up in a bowl labeled “Cockroach Puree,” “Roasted Roach Dip,” etc.
Big Flavors Rating: 4 Stars