Festive Halloween Recipes 2025 – Jennifer Egbert – Boulder Real Estate

Get into the spooky spirit this season with festive recipes from Casey Easton at Food Lab Boulder! These creative Halloween-inspired snacks are perfect for adding a playful (and delicious) touch to your party. From spooky dumplings to colorful fall salads and savory party dips, each dish brings fun, flavor and just the right amount of fear to the table. Whether you’re hosting a fancy dress party or enjoying a fun evening at home, these recipes are sure to please ghosts and goblins of all ages. Happy Halloween!

Hallowbean salsa with sweet potato chips

Serving size 6-8

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1½ cups corn kernels (fresh, canned, or roasted)
• 1 red pepper, finely chopped
• 1 orange bell pepper, chopped (for Halloween color)
• 1 small red onion, finely chopped
• 1 jalapeño, chopped (optional, for heat)
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tablespoons of olive oil
• 1 teaspoon cumin
• ½ teaspoon smoked paprika powder
• Salt, to taste
• Sweet potato chips or black tortilla chips, to serve

Instructions

1. In a large bowl, combine black beans, corn, red and orange peppers, onion, jalapeño and cilantro.
2. In a small bowl, combine lime juice, olive oil, cumin, smoked paprika, salt and pepper.
3. Pour the dressing over the mixture and stir gently until evenly coated.
4. Let it cool for at least 30 minutes to allow the flavors to blend.
5. Add fun Halloween garnishes (like edible eyeballs or cheese pumpkins) just before serving and serve with black tortilla chips.

Blue Cheese Dip with Dates and Pumpkin Seeds

Served with Taro Chips, Radish, Purple Carrot

Serving size 6-8

Ingredients

• 4 ounces blue cheese, crumbled
• 8 ounces cream cheese, softened
• ½ cup sour cream
• 4 Medjool dates, pitted and finely chopped
• ¼ cup roasted pumpkin seeds (pepitas), plus more for garnish
• 1 teaspoon honey (optional, to balance the spiciness)
• Freshly ground black pepper, to taste

For serving:

• taro chips
• Thinly sliced ​​radish
• Thinly sliced ​​purple carrot

Instructions

1. In a medium bowl, puree the blue cheese and cream cheese until smooth.
2. Stir in the sour cream until well incorporated.
3. Add the chopped dates, roasted pumpkin seeds, honey (if using) and black pepper.
4. Transfer the mixture to a serving bowl, sprinkle with additional pumpkin seeds and drizzle with a touch of honey if desired.
5. Serve with taro chips, radish slices and purple carrot slices.

Prosciutto Wrapped Fig Hearts

Serving size 12 pieces

Ingredients

• 12 fresh figs
• 12 slices of prosciutto (cut in half lengthwise)
• ½ cup goat cheese, chilled
• Fresh thyme sprigs
• Honey, before the drizzle
• Salty

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut each fig in half lengthwise. Using a small spoon, scoop out some of the center meat to make room for the filling.
3. Fill each fig half with about 1 teaspoon of goat cheese. Wrap it with half a slice of prosciutto and tuck the end underneath to keep it secured.
4. Place seam side down on the baking sheet.
5. Drizzle lightly with honey and sprinkle thyme sprigs over the sheet. Roast for 8-10 minutes, until the prosciutto is crispy and the cheese begins to melt.
6. Finish with ground black pepper and serve hot.

Cream Cheese Wonton Ghost Dumplings

Makes about 20 dumplings

Ingredients

Wrappers

• 1 pack of square wonton wrappers (white, thin type)

Filling

• 8 oz cream cheese, softened
  2 tablespoons finely chopped spring onions
  1 clove garlic, minced
  1 teaspoon soy sauce
  ½ teaspoon sesame oil
  Pinch of salt and pepper

Decoration

• Black sesame seeds for the eyes
• Chili crisp to serve

For frying

• Neutral oil (vegetable or rapeseed)

Instructions

1. In a medium bowl, mix the cream cheese, scallions, garlic, soy sauce, sesame oil, salt and pepper until smooth.
2. Place 1 teaspoon of filling in the center of each wonton wrapper.
3. To shape like ghosts: Fold the corners loosely over the filling, allowing the top to fan out like a sheet. Squeeze just enough to seal.
4. Dab water where you want the “eyes” and press black sesame seeds.
5. Heat oil in a skillet or pot to 350°F. Working in batches, fry the dumplings for 2-3 minutes, until golden brown on the bottom and slightly crispy, leaving the top pale for a floating ghost effect.
6. Transfer it to a paper towel-lined tray.
7. Serve with chili crisp sprinkled over the top or on the side for dipping.

Beet carpaccio

Ingredients

• 4 medium beets (mix of golden, chioggia, red)
• 3 tablespoons of olive oil
• 1 tablespoon red wine vinegar or sherry vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 2 tablespoons roasted pistachios or walnuts, chopped
• 2 ounces soft goat cheese or feta, crumbled
• Fresh herbs (parsley, dill or microgreens)

Instructions

1. Wash the beets thoroughly and remove the tops and bottoms, leaving the skin on. Place it in a pan, cover it with water and let it boil gently when pierced with a knife (30-45 minutes, depending on the size). You can also wrap it in foil and roast it at 400°F until done.
2. Drain, let cool slightly and rub off the skin with a towel.
3. Slice the beets very thinly with a sharp knife or mandolin. Arrange overlapping slices in concentric circles on a platter, alternating colors for contrast.
4. In a small bowl, whisk olive oil, vinegar, honey, Dijon mustard, salt and pepper until an emulsion forms.
5. Divide the dressing evenly over the beets.
6. Sprinkle with roasted nuts, crumbled cheese and fresh herbs.
7. Serve chilled or at room temperature as a salad or starter.