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Halloween Brain Mexican Dip

This fun, festive and spooky Halloween Brain Dip is easy to make and sets the tone for your Halloween Party! You can also enjoy this Mexican Dip as a traditional dip, no mold necessary.
Prep Time10 mins
Total Time10 mins
Course: Halloween
Cuisine: Mexican
Servings: 15
Calories: 204kcal
Author: Colleen Kennedy


  • 16 oz cream cheese 2 - 8oz bricks, room temperature
  • 8 oz sour cream
  • 1 oz package or 2 TBS taco seasoning mild or hot
  • 1 jalapeno minced
  • 1/3 cup scallions or chives sliced thin
  • 2 1/2 cups shredded Mexican blend cheese see notes
  • 2 10 oz cans RO*TEL drained (divided)
  • Chips


  • In a mixing bowl combine cream cheese, sour cream and taco seasoning. Mix by hand or with a mixer until incorporated.
  • Add in jalapenos, scallions, cheese(s) and 1 1/2 cans (15 oz) of RO*TEL and stir just until incorporated.
  • Spray your mold with Pam, rub the spray into the groves and then lightly spray again.
  • Scrape dip into the mold.
  • using plastic wrap or parchment paper, use your hands and press dip into the grooves of the mold.
  • Place in the freezer for an hour.
  • When ready to unmold the dip partially submerge the mold (without getting water INTO the dip) in warm water for 30 seconds. Dip should pop right out onto your platter.
  • For a fun presentation, use part or all of reserved RO*TEL to mimic blood & guts coming from the brain. "Stab" a knife into the brain for presentation.
  • Serve with chips and or celery, carrots or whatever raw veggies you enjoy.


Drain RO*TEL in a colander. Blot with paper towels.
For shredded cheese, you can use all Mexican cheese blend or part Mexican cheese blend and part Pepper Jack cheese.
Feel free to use more or less taco seasoning according to your preference.
Full fat cream cheese and sour cream is recommended.


Serving: 15g | Calories: 204kcal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 630mg | Sugar: 2g