Hot Chili Corn Dip

Spice up your party with our warm Tex-Mex-inspired turkey chili dip.

Ingredients

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

Coffin

• 1 rectangular loaf unsliced pumpernickel bread, about 1 lb.
• 1 tsp. black concentrated food coloring
• 6 large canned pitted black olives

Instructions

Make dip

1. and salt; cook, stirring occasionally, until turkey is no longer pink, about 10 minutes.
2. Stir in tomatoes and their juices; cook, stirring occasionally, until most of liquid evaporates, 5-7 minutes.
3. Remove from heat. Stir in salsa con queso, 1 cup cheese and scallions.

Make coffin

1. 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.
2. Place coffin on baking sheet. Combine food coloring and 1 Tbs. water; brush over crusty sides of bread coffin and reserved slice.

Bake coffin

1. Fill coffin with turkey mixture. Bake 20 minutes or until filling is hot.
2. 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

1. 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.