Halloween is definitely all about the candy, but being that the jumbo bags of fun-size candy bars hit shelves in, oh, August, we’re almost sick of them by the time Halloween night actually rolls around. Sacrilege, we know, but it’s true — and we’re willing to bet we’re not the only ones out there who might need a little something savory to nibble on during the Oct. 31 festivities. Graveyard taco dip to the rescue.
This taco dip is super-easy to make, perfect for snacking on at a soiree and sure to be a new favorite of anyone who tries it. Because… tacos.
Start off with an 8 x 8-inch casserole dish. Layer 1 can of refried beans at the bottom of the casserole dish, and spread with a spatula to smooth it. The next layer is the taco sauce. I like to use a medium spice level, but you can go with mild or hot. You can usually find taco sauce with Latin American foods in your grocery store. I found the taco sauce I used right by the salsas.
The third layer is a mixture of sour cream and taco seasoning. Mix the two together well, and then spread it evenly on top of the taco sauce layer. I used reduced-fat sour cream and couldn’t tell the difference from the full-fat sour cream, but you can choose to use whichever you like best.
Next goes on a little bit of freshly grated cheddar cheese. Just enough to cover the sour cream. Then it’s time for some homemade guacamole. I mashed up an avocado, added some hot sauce and sprinkled on a little bit of salt and pepper. That simple, homemade guacamole goes evenly on top of the cheese.
Finally, it’s time to cover the dip with plenty of salsa. I used medium salsa, but use whatever level of spice you like, mild or hot. As far as the dip part of this recipe, you are all done now.
It’s just time to decorate and garnish a bit. The garnish is easy, just a few sliced-up green onions. The decorating is the fun part. You can decorate this dip with some homemade tortilla gravestones.
Using a cutting board and a sharp knife, trace the shape of a gravestone into a large tortilla. Cut out the gravestone, and place it on a baking tray. You can cut out whatever shapes you want for your dip. I chose to do an assortment of gravestones by cutting out different shapes and sizes. Then I made an eerie-looking tree to go in the back of the dip.
To create the tree, use the same method as the gravestones — trace with a knife to cut it out. Once all the chips are cut out, spray them with nonstick cooking spray. Bake the chips in the oven, preheated to 350 degrees F, for 5 to 8 minutes, flipping them over once during the process.
Once the chips are cooked and cooled, you can decorate them by using a black edible marker to draw on them. Stick the chips into the dip, add some sliced green onions, and the dip is ready to be devoured.
Spooky graveyard taco dip and chips recipe
This taco dip is perfect to serve for a fun Halloween get-together or party. With several easy layers, this dip is taco-seasoned and bursting with fresh flavor. The graveyard chips are made from tortillas and take only minutes to make.
Yields 1 (8 x 8-inch) dish
Prep time: 32 minutes | Bake time: 5-8 minutes | Total time: 37-40 minutes
- 1 (15.25 ounce) can refried beans
- 1 cup taco sauce
- 1 cup sour cream
- 3 tablespoons taco seasoning
- 1 cup shredded cheddar cheese
- 1 large avocado
- 2-3 drops hot sauce
- Salt and pepper, to taste
- 1 (16 ounce) jar salsa
- 1 bunch green onions
- 2 large tortillas
- Cooking spray
- Other chips for serving
- Black edible marker (optional)
- Spread the can of refried beans evenly in an 8 x 8-inch casserole dish. Top with the taco sauce.
- In a small bowl, combine the sour cream and taco seasoning. Stir well, and then evenly top the taco sauce.
- Sprinkle the shredded cheddar cheese on top.
- In another small bowl, mash a ripe avocado with the hot sauce, salt and pepper. Mix until a guacamole consistency has formed, and then spread it over the cheese.
- Top with the salsa.
- Preheat the oven to 350 degrees F. Cut out the tortillas to form gravestones or other spooky shapes.
- Lay the tortilla gravestones onto a tray, and then lightly spritz them with cooking spray. Bake for 5 to 8 minutes, flipping at the halfway point.
- Remove the chips from the oven, allow them to harden and cool, and then decorate them with an edible black marker, if desired.
- Insert the chips into the dip, and then garnish with sliced green onions.
Originally published October 2014. Updated October 2017.