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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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It's frighteningly good fun to scoop up servings of our delicious dip layered with homemade guacamole, refried beans and a zingy sour cream mix! I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it safe keeping. Ingredients:
1 -2 lime |
3 avocados, pitted and peeled |
1/3 cup chopped fresh cilantro |
2 tablespoons chopped red onions |
16 ounces refried beans |
1 cup mild salsa |
1 cup sour cream |
1/2 cup storebought prepared ranch dip |
1/8 teaspoon black liquid food coloring |
2 tablespoons ketchup |
melba toast, broken in half |
cracker, broken in half |
cherry tomatoes |
tortilla chips (optional) |
Directions:
1. Grate 1/2 teaspoon zest and squeeze 1 tablespoon juice from limes. In bowl with fork, mash avocados with juice and zest until smooth; stir in 2 tablespoon cilantro and onion. Spread evenly in bottom of 11x7 (2-quart) serving or baking dish.
2. In another bowl, stir together beans and salsa; spread over avocado mixture. In third bowl, stir together sour cream and ranch dip; spread over bean mixture. Sprinkle with remaining cilantro. Cover; refrigerate until ready to serve.
3. Just before serving, stir food coloring into ketchup. Transfer to small plastic sandwich bag; snip tiny hole in one corner. For tombstones , pipe ketchup mixture onto melba toasts and crackers in spooky messages as desired; insert into dip. Arrange tomatoes on top. Serve with chips, if desired.
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