The packaging is the kicker in this grotesque Halloween dip. Show up toting one of these to your next Halloween bash and you’ll be the talk of the party.
The black bottom packaging is a Styrofoam tray from the meat department of the grocery store. If you ask nicely, the butcher may just give a shiny new one. The one that I am using originally came with a rib-eye steak (which isn’t a bad way to get your tray!). I ate the steak and then washed the black tray in soapy dish water.
If something can be truly disgusting and incredibly delicious at the same time, this is it!
This is really straightforward and quite simple to make. It’s the filling you would find in a traditional hoagie sandwich, all chopped up and served with the bread on the side.
Makes enough for three extremities (I only made two)
Rotting Flesh Hoagie Dip
4oz cream cheese, room temperature
½ cup mayonnaise
2 Tbs olive oil
½ lb sliced deli ham
¼ lb sliced deli roasted turkey
¼ lb sliced deli hard salami
2oz cheddar cheese
2oz provolone cheese
1 cup chopped tomato
2 cups chopped romaine lettuce
¼ cup finely chopped sweet onion
¼ cup finely chopped pepperoncini peppers
2 tsp red wine vinegar
1 tsp dried oregano
1 tsp dried basil
1lb loaf Italian bread, cut into slices
Step 1: Make the Sauce
Step 2: Chop the Meat
Step 3: Chop the Cheese
Step 4: Chop the Lettuce
Step 5: Chop the Tomato
Step 6: Chop the Onion
Step 7: Add in the Dressing
Step 8: Add the Peperoncini & Spices
Step 9: Begin Construction
We will be building the extremities directly on the trays and be using about one-third of the mixture for each one. You will smear some on the perimeter of the tray, but it’s not the end of the world, you can wipe it off with a damp paper towel. End of the world, get it? Zombie Apocalypse. Rotting flesh hoagie dip? Come on!
Look at your own hand for reference and place it on the tray to see about how it should look.
Step 10: Construct the Hand & Fingers
Next, use a small amount to construct the fingers. Once you are satisfied with the shape of the hand (and it doesn’t have to be perfect, the prosciutto will cover up any flaws and add a lot of shape to the fingers).
Chill both the hand and foot for an hour to firm them up.
Step 12: Cover the Hand With Rotting Flesh
For each finger I used one-third pieces, draping them over the fingers and using a toothpick to tuck under the edges.
Step 13: Cover the Foot With Rotting Flesh
I then cut strips and wrapped them around each toe to make them more defined.
To cover the main part of the foot I just draped over pieces of prosciutto, using the same technique as covering the hand.
Step 14: Wrap With Plastic
If you use two pieces overlapping each other, it is harder to see the detail of what is underneath them.
If you will be traveling with your extremities, you may want to secure the plastic wrap on the bottom with packing tape.
Step 15: Make the Deli Label
To make the labels I was able to easily peel the price stickers from the meat I had purchased to make the dip. If yours won’t come off easily or without being ripped, cut around the sticker and just leave that part of the bag attached to it (you will need to tape it to your package if you do this).
Next I simply cut off the top part of the label that said “ham” so that I could write in my own label. I also cut the label smaller so that it wouldn’t take up the whole view of the masterpiece underneath it. With a black marker I wrote at the top, “Rotting Hand Hoagie Dip” and “Rotting Foot Hoagie Dip.”
Place the deli sticker on (not over the fingers or toes, otherwise it would be hard to tell what they were) and serve! Guests can use a knife or spoon to dig into the flesh and then spread it on the Italian bread.