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Spiderweb Dip with Bat Tortilla Chips

Every year, our daughter and her friends anticipate our annual Halloween party. Among the menu items is this taco dip with bat-shaped tortilla chips.—Sonia Candler, Edmonton, Alberta
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 1-1/2 cups dip and about 7 dozen chips

Ingredients

  • 20 chipotle chili and pepper tortillas or flour tortillas (8 inches)
  • Cooking spray
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon paprika
  • 3/8 teaspoon pepper
  • DIP:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup salsa
  • 1/2 cup prepared guacamole
  • 1 to 2 tablespoons sour cream

Directions

  • Preheat oven to 350°. Cut tortillas into bat shapes with a 3-3/4-in. cookie cutter. Place tortillas on baking sheets coated with cooking spray. Spritz tortillas with cooking spray. Combine the garlic salt, coriander, paprika and pepper; sprinkle over tortillas. Bake until edges just begin to brown, 5-8 minutes.
  • In a small bowl, combine cream cheese and salsa. Spread into a 9-in. pie plate. Carefully spread guacamole to within 1 in. of edges.
  • Place sour cream in a small resealable plastic bag; cut a small hole in a corner of bag. Pipe thin concentric circles an inch apart over guacamole. Beginning with the center circle, gently pull a knife through circles toward outer edge. Wipe knife clean. Repeat to complete spiderweb pattern. Serve with tortilla bats.
Nutrition Facts
2 tablespoons dip with 7 chips: 338 calories, 14g fat (5g saturated fat), 22mg cholesterol, 704mg sodium, 44g carbohydrate (1g sugars, 1g fiber), 9g protein.
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