Halloween Scarecrow Taco Dip Recipes

HALLOWEEN SCARECROW TACO DIP

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.

HALLOWEEN TACO DIP

Steps:

• In a 8x10 shallow pan, spread the incredients in the following order:.
• Refried black beans; Sour cream mixed with taco seasoning; Drained Rotel diced tomatoes with green onions; cheese; salsa (drain if its too watery); diced green onion.
• Refrigerate for at least 1 hour before serving.
• Cut tortillas into shapes of tombstones. Bake at 350 degrees for 10 min, or until they get crispy. Decorate with black icing. Add to dip.
• Serve with tortilla chips.

LAYERED HALLOWEEN TACO DIP

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.

SPOOKY 7-LAYER DIP RECIPE

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.