Tex-Mex Dip with Spooky Tortilla Chips |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 18 |
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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 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:
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 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. Yield: about 9 cups dip and 5 dozen chips.
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