Layered Halloween Taco Dip Food
LAYERED HALLOWEEN TACO DIP
Layer salsa, refried beans, seasoned cream cheese, avocados and cheese for a festive Layered Halloween Taco Dip. What makes it a Layered Halloween Taco Dip, you ask? Pay attention to the sour cream spider web design on top!
Provided by My Food and Family
Categories Fall 2019
Time 1h15m
Yield 54 servings, 2 Tbsp. each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
SPOOKY HALLOWEEN SEVEN LAYER TACO DIP
Traditional Seven Layer Dip is turned into a Spooky Spider Web Halloween Dip perfect for your Halloween Parties and get together's.
Provided by Norine Rogers
Categories Appetizers
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 278 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1/4 cup, Sodium 415 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
HALLOWEEN LAYERED DIP RECIPE BY TASTY
Here's what you need: refried bean, salsa, sour cream, guacamole, lettuce, tomato, black olive, torilla chip
Provided by Hannah Williams
Categories Snacks
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, mix the beans and salsa.
- Put the sour cream in a plastic bag. Cut off the end of one corner of the bag.
- Spread the bean mixture onto a plate. Spread guacamole over the beans.
- Pipe out a bullseye pattern of sour cream over the guacamole.
- Run a toothpick through the sour cream from the center outward, until it looks like a spiderweb.
- Garnish with lettuce, chopped tomatoes, and black olives. Serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 152 calories, Carbohydrate 15 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, Sugar 1 gram
HALLOWEEN TACO DIP
Make and share this Halloween Taco Dip recipe from Food.com.
Provided by Mcosta
Categories Mexican
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 381.2, Fat 20.1, SaturatedFat 7.8, Cholesterol 32.3, Sodium 1042.5, Carbohydrate 42, Fiber 5.5, Sugar 4.9, Protein 10.7
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