Bloody Fingers and Dip
1 cup drained, patted dry roasted red peppers from a jar
1 envelope onion soup mix, from 2 oz pkg
3/4 cup sour cream
1/2 cup mayonnaise
1 tsp paprika
3/4 tsp red concentrated food coloring
18 slices natural almonds
2 tbs butter, melted
1/4 tsp garlic powder
1 egg, separated
Slices of bread
In food processor, puree red peppers until smooth; transfer to bowl. Stir in dry soup mix, sour cream, mayonnaise, paprika and 1/2 tsp food coloring. Cover; refrigerate until mixture thickens, at least 1 hour. Preheat oven to 375F. Cut bread slices into strips. Place on baking sheet. Lightly beat egg white. Dip almond slices into egg white, attach to pinched end of bread strips.
For "blood," in small bowl, stir remaining 1/4 tsp food coloring into egg yolk; brush onto "fingertips." Stir garlic powder into butter; brush over bread strips. Bake until lightly browned. Cool. Spoon dip into a black bowl (cauldron look) and serve with fingers.