Scary Brain Dip and Fall Fizz


Guest chef, Colleen Hatton, is back to get us ready for Halloween with a dip and drink!

Scary Brain Dip

10 oz can Condensed Mushroom Soup
8 oz Cream Cheese, softened
1 pkg Unflavored Gelatin
1/4 c Water
1 Bunch Green Onions, Chopped
2 c Shrimp, Chopped
1 c Mayonnaise
Few Dashes of Hot Sauce

In medium sauce pan, combine soup and cream cheese over low heat until smooth.  Remove from heat.

In a small bowl mix gelatin and water and dissolve.  Once the gelatin is dissolved, mix into the soup mixture.  

In a large mix bowl, stir together the green onions, shrimp, mayonnaise and hot sauce together.  Once mixed, add the soup mixture.

Spread into the brain mold evenly and refriderate for 4-6 hours or overnight.  To remove from the mold, run hot water over the mold and invert on a serving platter.

Fall fizz
1.5 oz captain morgan white rum
1.5 oz pomegranate juice
0.5 oz fresh lime juice
2 oz pear juice
Top with ginger ale
Garnish with pear slices and pomegranate seeds

How to make: 
1. In a cocktail shaker filled with ice, add Captain Morgan white rum, pomegranate juice, lime juice, and pear juice.
2. Shake and strain cocktail into a highball glass filled with ice.
3. Top with ginger ale.
4. Garnish with pear slices and pomegranate seeds.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Follow ciLiving on Social Media

Facebook Social IconTwitter Social IconInstagram Social IconPintrest Social Icon