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Salsa Cheddar Dip with Witches Hats

Just in time for Halloween, serve with Hot ‘n Sweet Kettle Corn to have a variety of snacks on hand or with Devilish Sloppy Chicken Mini Sammies for a meal.


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • Salt
  • 1 teaspoon chipotle powder or smoked paprika
  • 2 cups shredded cheddar cheese
  • 1 cup store-bought tomato salsa, your favorite brand and flavor
  • 2 large carrots, peeled
  • 1 sack blue corn tortilla chips, plain or flavored


Heat a small pot over medium heat. Add the butter and melt. Add the flour to the butter and cook for 1 minute. Whisk in the milk and season the sauce with salt and the chipotle powder or smoked paprika. Stir in the cheese and melt. Thicken the sauce for one minute. Stir in the salsa and remove from the heat. Serve the sauce from the hot pot and return it to the stove, as necessary, to loosen.

Cut the carrots in half, then stand them on end and cut them into thin strips. Cut the strips crosswise on an angle, forming two long triangles. Lightly salt the carrots. Pile the chips into a bowl and tuck the carrots in and around the chips. The blue and orange triangles are your “witches hats.”

Rachael Ray