Boo Bugs and Dip

These cute little edible critters look right at home on any party platter.

Bugs

1 (11 oz.) can refrigerated breadsticks

24 cocktail size smoked link sausages

3/4 cup shoestring potatoes OR chow mein noodles

Ketchup, barbecue sauce or mustard

Dip

1 cup ranch dressing

1 tablespoon ketchup

Directions

Preheat oven to 375 degrees.

Bugs

Unroll breadstick dough and separate at the perforations into 12 breadsticks. Take a knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.

Wrap each piece of dough around center of each sausage. Pinch the sides closed. Leave open the ends to let sausage peek out.

Place each wrapped piece on the sheet seam side down. Space 1/2-inch apart.

Bake 11 - 14 minutes, or until golden brown. Immediately place on a serving plate. Cool 2 minutes.

Insert shoestring potatoes (or chow mein noodles) into the baked dough to make bug legs and antennae. Use ketchup and mustard to make bug face and decorate body.

Dip

Spread ranch dressing in a 9-inch glass pie plate or dinner plate.

Spoon ketchup into a small resealable plastic food storage bag.

Seal the bag and use scissors to cut a tiny hole in the bottom corner of bag.

Squeeze ketchup out of bag and draw a coil design over top or ranch dressing. Take a toothpick and drag it all the way through the coil, starting from the center. Create a web design.