Halloween Taco Dip Food

SPOOKY HALLOWEEN SEVEN LAYER TACO DIP

Steps:

• In a 9 inch pie plate spread bean dip.
• In a small bowl mash two large avocados, add lemon juice, garlic salt, and coarse black pepper. Mix well.
• Spread layer of guacamole on top of bean dip.
• In another small bowl add Mayonnaise, sour cream, and taco seasoning mix. Mix until well blended.
• Spread sour cream mixture on top of guacamole making sure to completely cover the guacamole.
• Add grated cheese on top of sour cream mixture.
• Around the edge of the dip add chopped tomato, sliced olives, and chopped green onions.
• Place 1/2 cup of sour cream in plastic sandwich bag and snip off the end of one tip and make spider web over the top of the cheese.
• For the Spiders: Take one olive and slice in half lengthwise for the body of each spider. Slice another olive width wise for the head. Slice other olives to create the legs.
• Cover and chill until ready to serve.
• Serve with round tortilla chips.

TACO GRAVEYARD DIP

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
• Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 5 to 7 minutes. Pour off any excess oil. Add about half of the taco seasoning and 1/2 cup water and stir until the beef is well coated. Cook until slightly thickened, 1 to 2 minutes. Transfer to a 9-by-13-inch baking dish and spread out evenly.
• Return the skillet to the heat and add the refried beans. Cook until warmed through, about 5 minutes. Spread evenly over the ground beef mixture. Top the refried beans evenly with the shredded Cheddar.
• Whisk together the cream cheese and sour cream in a medium bowl until smooth and combined. Transfer 2 tablespoons of the mixture to a small piping bag (or small resealable plastic bag) and reserve. Add the remaining taco seasoning to the remaining cream cheese mixture and stir to combine. Spread the cream cheese mixture evenly over the shredded cheese layer. Top with the salsa and spread evenly. Refrigerate while you make the chips.
• Lay one tortilla on a cutting board and trim into a tree with a paring knife. Transfer to one of the prepared baking sheets. Cut tombstones (and other Halloween shapes if you like) out of the remaining tortillas with 2-inch cutters or by hand. Arrange on the prepared baking sheets. Bake, flipping the tortillas halfway through, until crisp and golden brown, about 10 minutes. Let cool.
• Pipe "RIP" on some of the tombstones with the reserved cream cheese mixture and press them into the taco dip. Press the tree and any remaining shapes into the taco dip.
• Cut the lettuce into several pieces, add to a food processor and pulse until finely chopped (you should have about 2 cups total). Spread the lettuce and cilantro around the tortilla chips. Spoon mounds of black olives in front of some of the tombstones. Serve with the remaining chips.

LAYERED HALLOWEEN TACO DIP

Steps:

• Mix cream cheese and taco seasoning mix until blended; spread onto large round platter. Top with layers of salsa and beans.
• Mash avocados with lime juice until smooth; spread over beans.
• Spoon sour cream into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle sour cream into spider web design on top of dip.
• Place remaining ingredients around edge of platter.
• Refrigerate 1 hour or until chilled.

HALLOWEEN TACO DIP

Steps:

• In a 8x10 shallow pan, spread the incredients in the following order:.
• Refried black beans; Sour cream mixed with taco seasoning; Drained Rotel diced tomatoes with green onions; cheese; salsa (drain if its too watery); diced green onion.
• Refrigerate for at least 1 hour before serving.
• Cut tortillas into shapes of tombstones. Bake at 350 degrees for 10 min, or until they get crispy. Decorate with black icing. Add to dip.
• Serve with tortilla chips.