Tex-Mex Dip with Spooky Tortilla Chips

Name: Tex-Mex Dip with Spooky Tortilla Chips
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: about 9 cups dip and 5 dozen chips.
Ingredients: 20 flour tortillas (8 inches); Cooking spray; 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 sour cream; 1/2 cup mayonnaise; 1 envelope taco seasoning; 2 cups shredded cheddar cheese; 1 cup sliced ripe olives; 4 green onions, sliced; 1 large tomato, seeded and chopped

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

Ingredients

20 flour tortillas (8 inches)
Cooking spray
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 sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 cups 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 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.

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.