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Tex-Mex Dip with Spooky Tortilla Chips Recipe

Tex-Mex Dip with Spooky Tortilla Chips Recipe
Tex-Mex Dip with Spooky Tortilla Chips Recipe photo by Taste of Home
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Tex-Mex Dip with Spooky Tortilla Chips Recipe

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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
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 5 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 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 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 bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. 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.
Originally published as Tex-Mex Dip with Spooky Tortilla Chips in Taste of Home Halloween Food & Fun Annual 2006, p7

Nutritional Facts

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

  • 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
  1. 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.
  2. Spread bean dip onto a 12-in. serving plate. In a bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. 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.
Originally published as Tex-Mex Dip with Spooky Tortilla Chips in Taste of Home Halloween Food & Fun Annual 2006, p7

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