Gross Grub - Green Slime with Skeleton Bread

Description:
Recipe source unknown.

Ingredients:
GREEN SLIME
10 oz Frozen Spinach, Thawed
4 oz Cream Cheese
1/2 c Sour Cream
1/3 c Mild Salsa
2 Green Onions, Chopped
1 Garlic Clove, minced
1/2 tsp Salt
1/2 tsp Pepper

Directions:
Drain spinach; squeeze dry. In food processor, pure spinach, cheese, sour cream, salsa, onions, garlic,
salt and pepper. Cover and refrigerate for 2 hours or until thickened slightly. Let stand at room
temperature for 30 minutes.
Serve with Skeleton Bread ...


SKELETON BREAD
1/2 pkg Frozen Bread Dough (1/2 of 1lb pkg (8oz)
1 ea Egg, Beaten
1 tbsp Water
1 tbsp Poppy Seeds

Thaw and let bread rise according to manufacturer's instructions. Punch down dough; divide in half. Set 1 half aside.
Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place heat at end of greased 17x11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below heat to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck.
Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders.
With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes.
Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds. Bake in 375F 190C oven for about 15 minutes or until golden.