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Tex-Mex Dip with Spooky Tortilla Chips

No party is complete without chips and dip. These spooky ghost- or pumpkin-shaped chips, with a flavorful Tex-Mex dip, are perfect for Halloween. You can use different cookie cutters for other seasonal parties.--Mary Anne McWhirter, Pearland, Texas

18 ServingsPrep: 45 min. Bake: 5 min./batch

Ingredients

20 flour tortillas (8 inches)
1/2 to 1 teaspoon seasoned salt
2 cans (9 ounces each) bean dip
3 medium ripe California Avocados, peeled
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 cup sliced ripe olives
4 green onions, sliced
1 large tomato, seeded and chopped

Directions

Cut tortillas with a ghost- or pumpkin-shaped 3-1/2-in. cookie
cutter. Place on baking sheets coated with cooking spray. Spritz
tortillas with cooking spray; sprinkle with seasoned salt. Bake at
350° for 5-8 minutes or until edges just begin to brown. Remove
to wire racks.
Spread bean dip onto a 12-in. serving plate. In a small bowl, mash
avocados with lemon juice, salt and pepper; spread over bean dip. In

2 of 2

Tex-Mex Dip with Spooky Tortilla Chips (continued)

Directions (continued)

a small bowl, combine the sour cream, mayonnaise and taco seasoning;
spread over avocado layer. Sprinkle with cheese, olives, onions and
tomato. Serve immediately with tortilla chips. Yield: about 9 cups
dip and 5 dozen chips.

Editor's Note: This recipe was tested with regular thin flour tortillas. Home-style tortillas are not recommended because they are thicker and won't become crisp.

Nutrition Facts: 1 serving (1/2 cup) equals 364 calories, 20 g fat (6 g saturated fat), 26 mg cholesterol, 810 mg sodium, 36 g carbohydrate, 2 g fiber, 10 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.