Spice up your party with our warm Tex-Mex-inspired turkey chili dip.
- 8 oz. ground turkey
- 1 cup frozen corn kernels, thawed
- 1 poblano pepper, chopped
- ½ tsp. chipotle chile pepper
- ¼ tsp. salt
- 1 can (10 oz.) diced tomatoes with lime and cilantro, such as Rotel
- 1 cup salsa con queso
- 1½ cups shredded Colby Jack cheese, 6 oz.
- 4 scallions, chopped
- 1 rectangular loaf unsliced pumpernickel bread, about 1 lb.
- 1 tsp. black concentrated food coloring
- 6 large canned pitted black olives
- and salt; cook, stirring occasionally, until turkey is no longer pink, about 10 minutes.
- Stir in tomatoes and their juices; cook, stirring occasionally, until most of liquid evaporates, 5-7 minutes.
- Remove from heat. Stir in salsa con queso, 1 cup cheese and scallions.
- Meanwhile, preheat oven to 400°F. Line rimmed baking sheet with parchment paper. For coffin lid, horizontally cut ½”-thick slice from top of bread; reserve slice. For coffin bottom, with small knife, cut out soft bread from loaf, leaving ½”-thick shell.
- Place coffin on baking sheet. Combine food coloring and 1 Tbs. water; brush over crusty sides of bread coffin and reserved slice.
- Fill coffin with turkey mixture. Bake 20 minutes or until filling is hot.
- Top with remaining ½ cup cheese. Place reserved bread slice on baking sheet next to coffin. Bake 5-7 minutes or until cheese is melted and crust is set on slice.
Make spider garnishes
- Cut slices from 3 olives for legs. Place remaining 3 olives on top of dip; add legs. Attach lid with toothpicks. Remove toothpicks before serving.