Halloween Kewpie Dips

Ingredients: Serves 4 side dish portions

For Basil Mayo Dip:

  • 2 Tbsp. Kewpie Mayonnaise
  • 1 tsp. store-bought pesto sauce

For Cream Cheese Mayo Dip:

  • 2 Tbsp. Kewpie Mayonnaise
  • 1 ½ Tbsp. whipped cream cheese

For Curry Mayo Dip:

  • 2 Tbsp. Kewpie Mayonnaise
  • ¼ tsp. curry powder

Additional Ingredients: 

  • 1 yellow bell pepper
  • 1 carrot, cut into sticks
  • 1 Persian cucumber, cut into sticks
  • Black cherry tomatoes
  • Jicama sticks, optional
  • Seaweed, for making the Jack o’ Lantern face


  1. In small serving bowls, mix the ingredients for each dip separately and place on the serving plate.
  2. For the Jack o’ Lantern bell pepper:
    a. Cut the top off the bell pepper (approximately ¼ from the top).
    b. Remove the stem, ribs, and seeds using a paring knife and set aside.
    c. Using scissors, cut seaweed into three small triangles and a “mouth” shape. Place these on the bell pepper to create the face of the Jack o’ Lantern.
  3. Arrange vegetable sticks inside the bell pepper and place on the serving plate alongside the dips.
Kewpie Mayonnaise 500g (Product of Japan)