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Tex-Mex Dip with Spooky Tortilla Chips

 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


  • 20 flour tortillas (8 inches)
  • 1/2 to 1 teaspoon seasoned salt
  • 2 cans (9 ounces each) bean dip
  • 3 medium ripe 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


  • 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

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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.
Nutritional 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.