Witches’ Cauldron Green Chile Dip

A hollowed-out acorn squash is an easy way to make a cauldron-like display without having to invest in specialty dishes. Using long, crunchy breadsticks or pretzel rods for dipping lets everyone stir the cauldron for some witchy fun.

Serves: 12Prep: 10 minutesCook: 45 minutesTotal: 55 minutesDifficulty: Easy

Serves: 12


  • 1 large acorn squash
  • 8 ounces cream cheese, softened
  • 1⁄4 cup heavy cream or half and half
  • 1 1⁄2 cups Kroger Brand Finely Shredded Monterey Jack or Pepper Jack Cheese
  • 1 can 4 oz. hot or mild diced green chiles, drained
  • 2 scoop lime juice
  • 1 teaspoon minced garlic
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • Crunchy breadsticks or pretzel rods for dipping


  • Heat oven to 350°F.
  • Cut the top off the acorn squash and trim a small amount from the bottom so that it can sit upright. Using a melon baller, remove seeds and all but ½” of flesh from the squash. Place on a baking sheet and set aside.
  • In a large bowl, combine cream cheese, cream, shredded cheese, green chiles, garlic, salt and pepper until well mixed. Transfer to prepared squash.
  • Bake 45-50 minutes until hot and bubbly.
  • Serve with breadsticks or pretzel rods for dipping.
  • Refrigerate leftovers.