Halloween Taco Dip Recipes

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.

Steps:

• In a small bowl mix the taco seasoning with the refried beans.
• Spread the bean mixture evenly on an 11 inch plate getting close to the edge.
• Carefully spread ¾ cup of the sour cream over the bean mixture.
• Add the salsa very gently over the sour cream. If your salsa is really runny, drain off some of the liquid first.
• Apply the guacamole mixture over the salsa. I put dollops of guacamole all over and then carefully spread them together so that the salsa doesn't come through.
• Around the edge spread the grated cheese.
• Top the cheese with sliced olives, diced tomatoes, and sliced green onions.
• With the remaining ¼ cup of sour cream, put it into a sandwich bag and clip off the corner. Squeeze the sour cream into a web pattern over the guacamole.
• Top with plastic spiders.

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Steps:

• In small bowl, mix cream cheese and taco seasoning mix until smooth. Spread on 10-inch plate. Spoon salsa evenly over cream cheese mixture. Reserve 4 olive slices; sprinkle remaining olives over salsa. Reserve 1/4 cup cheese; sprinkle remaining cheese over olives. Spoon beans in center of plate; spread to 6-inch circle to resemble head of scarecrow. Sprinkle lettuce around beans.
• Cut 1 tomato in half; place each half on scarecrow, cut side up, to resemble eyes. Add remaining tomato to resemble nose. Place 1 reserved olive slice on each "eye" to resemble pupil. Cut the remaining olive slices in half and arrange the pieces to resemble mouth.
• Arrange tortilla chips to resemble a hat on the scarecrow's head. Arrange the reserved cheese to come out from under the hat and at the bottom of the face to resemble straw. Serve dip with tortilla chips. Store dip in refrigerator.

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.