spider dip
Spider Dip Bowl

Prep: 15 min, Cook: 25 min, plus rising time.
2 loaves frozen Sweet Dough, thawed
2 raisins
1 egg, beaten
Form one loaf into a round ball for body. Place on a large cookie sheet that has been sprayed with nonstick cooking spray. With other loaf, cut off end and form a small round ball (about one eighth of loaf) and place above body. Horizontally, slice remaining dough into 8 strips and roll into ropes for legs. Place under head and upper body. Place raisins on head for eyes. Brush with beaten egg and cover with plastic wrap coated with nonstick spray. Let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to 350F. Remove plastic wrap from spider and bake 25-30 minutes. Allow to cool on rack. Slice off top of body and hollow out. Line with lettuce and spoon in salsa or nacho dip.

This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10.


Per serving: calories 278, fat 5.9g, 19% calories from fat, cholesterol 21mg, protein 11.4g, carbohydrates 45.2g, fiber 1.8g, sodium 474mg.

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