Description
A spooky layered taco dip topped with veggie “graveyard” decor and crunchy tombstone chips. Easy to assemble, party-friendly, and irresistibly dippable.
Ingredients
1 can (15 oz) refried beans
2 tbsp taco seasoning
1 cup sour cream
4 oz cream cheese, softened
1 cup thick salsa, drained
1 1/2 cups guacamole
1 1/2 cups shredded cheddar or Mexican blend
1/2 cup sliced black olives
1/2 cup diced cherry tomatoes
2 green onions, thinly sliced
1 cup shredded lettuce
6 small flour tortillas or sturdy tortilla chips
1 tbsp olive oil spray
Fresh cilantro and hot sauce, optional
Instructions
1. Heat oven to 375°F. For tombstone chips, cut tortillas into gravestone shapes, mist with oil, and bake 8–10 min until crisp; cool.
2. In a bowl, mix refried beans with taco seasoning. Spread in a 9×13 dish or large platter.
3. Beat sour cream with cream cheese until smooth. Spread over the beans.
4. Spoon on drained salsa in an even layer.
5. Spread guacamole over the salsa; smooth the top.
6. Sprinkle cheese evenly over the guacamole.
7. Top with olives, tomatoes, green onions, and shredded lettuce.
8. Stand baked tortilla tombstones in the dip. Write RIP with an edible marker or olive strips if desired.
9. Optional: Pipe a sour cream spiderweb on top using a small bag.
10. Chill 15 minutes for cleaner layers. Serve with extra tortilla chips and hot sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes