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Easy Graveyard Taco Dip for Halloween

Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 1 large layered dip; serving count not specified
Course: Appetizer
Cuisine: Tex-Mex
Ingredients Method

Ingredients
  

Dip
  • 1 can refried beans approximately 15–16 oz (425–454 g)
  • 1½ cups plain nonfat Greek yogurt approximately 360 g
  • 3 oz softened Greek cream cheese or Neufchâtel approximately 85 g
  • 1 –2 tsp Mexican hot sauce
  • 1 –2 tsp chili powder
Guacamole
  • 2 –3 ripe avocados
  • 1 –2 tsp fresh lemon juice
  • 1 tsp cilantro pesto or finely chopped cilantro optional
  • 1 finely chopped garlic clove
  • Salt to taste
Toppings and Decorations
  • About 1 cup shredded Mexican-blend cheese
  • Approximately 1 cup favorite salsa or enough to cover the cheese
  • Chopped green onions
  • Chopped black olives
  • Flour tortillas
  • Black food marker or piped black frosting
  • Tortilla chips

Method
 

  1. Heat the oven to 400°F (205°C). Spread the refried beans in an approximately 11-cup rectangular glass dish. Mix the Greek yogurt, softened Greek cream cheese, hot sauce, and chili powder, then spread over the beans.
  2. Mash the avocados with lemon juice, optional cilantro, garlic, and salt. Spread the guacamole evenly over the creamy layer.
  3. Add the shredded cheese, salsa, green onions, and black olives.
  4. Cut flour tortillas into trees and tombstones. Bake at 400°F for 5–10 minutes, until crisp and lightly browned. Cool, decorate, and insert just before serving. Serve with tortilla chips.