Ingredients
- 16 oz (450 g) brick cream cheese, softened
- 1 cup (240 g) plain Greek yogurt (or sour cream)
- 1½ cups (170 g) shredded sharp cheddar
- 1 packet ranch seasoning (1 oz/28 g) or 3 Tbsp homemade
- 2 green onions, minced (optional)
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper; pinch of salt to taste
- ½ cup (160 g) seedless raspberry jam or red pepper jelly (for “blood”)
- 1–2 tsp hot sauce (optional)
- Red food gel for veins (optional)
- Dippers: crackers, pita chips, tortilla chips, and cut veggies
Equipment: Mixing bowl, hand mixer or sturdy spatula, plastic wrap, silicone brain mold (or small bowl), serving platter, microwave-safe cup, offset spatula.
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Plant-based cream cheese + dairy-free shredded cheddar | Add 1–2 Tbsp olive oil for creaminess. |
| Gluten-free | Use certified GF ranch mix + GF crackers | Dip itself is naturally GF. |
| No alcohol/pork | No changes needed | This recipe contains neither; serve with veggie dippers, GF pretzels, or chips. |
Step-By-Step Instructions
- Mix the base. In a bowl, beat the cream cheese, yogurt, cheddar, ranch mix, green onion, garlic powder, onion powder, pepper, and salt until smooth. Taste and adjust seasoning.
- Mold and chill. Line a brain mold (or small bowl) with plastic wrap. Pack in the dip, pressing to fill grooves. Smooth the top, cover, and chill at least 4 hours (overnight is great) until firm.
- Unmold and “bleed.” Invert onto a platter and peel off the wrap. Warm jam or pepper jelly 10–15 seconds in the microwave; stir in hot sauce if using. Spoon it into the crevices so it “bleeds.” Drag a toothpick through food gel to add veins. Serve.
Pro Tips & Variations
- No mold? Use a small bowl. Unmold, then score brain lobes with a butter knife before glazing.
- Make-ahead: Chill up to 48 hours. Glaze just before serving.
- Less sweet glaze: Use red pepper jelly instead of jam.
- Extra firm: If it feels soft, work in ¼–½ cup more shredded cheddar and chill another hour.
- Warm dip option: Bake (in an oven-safe dish) at 325°F (165°C) for 10–12 minutes until edges just soften, then glaze.
- Kid-friendly: Skip hot sauce and serve with mild crackers.
Serving Suggestions
- Surround your Zombie Brain Dip with celery sticks, cucumber coins, carrot sticks, and GF crackers.
- Add “bones” breadsticks and black or blue corn chips for contrast.
Storage & Reheating
- Refrigerate: Cover and chill up to 4 days.
- Freeze: Not recommended; dairy dips can separate.
- Reheat (optional): 300–325°F (150–165°C) for 10–12 minutes or microwave 20–30 seconds per portion if you prefer it warm.
- Food safety: Keep under 40°F (4°C) when stored. At room temp, follow the 2-hour rule for perishable dips.
Troubleshooting
- Won’t unmold → Chill 15 more minutes or pop in the freezer for 10 minutes. Next time, line with plastic wrap and pack firmly.
- Too soft → Beat in ¼–½ cup cheddar or 2 Tbsp finely grated Parmesan; chill longer.
- Glaze slides off → Pat the surface dry and use thicker pepper jelly.
- Not brainy enough → Score deeper grooves with a butter knife, then add more glaze.
FAQs
Q1: Can I make Zombie Brain Dip without a brain mold?
A1: Yes—use a small bowl. After unmolding, score deep grooves to mimic brain folds, then glaze.
Q2: Can I prep it ahead?
A2: Absolutely. Mold up to 2 days ahead. Glaze right before serving for the best look.
Q3: How do I make it gluten-free?
A3: The dip is GF—just use a GF ranch mix and serve with GF crackers and veggies.
Nutrition (per serving)
Calories: ~180; Protein: ~6 g; Carbs: ~8 g; Fat: ~14 g