Jack O Lantern Taco Dip Halloween Appetizer Recipes
JACK O' LANTERN CHIPS AND DIP RECIPE BY TASTY
Here's what you need: avocados, lime, roma tomatoes, red onion, fresh cilantro, garlic, salt, chili powder, butter, scallion clove, cheddar cheese, monterey jack cheese, milk, cornstarch, mild green chillis, pumpkin
Provided by Arielle Benedek
Categories Appetizers
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the guacamole: Mash avocados with the lime juice. Add the rest of the ingredients and mix thoroughly.
- For the queso: In a pot over medium heat, melt 1 Tbsp. butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined.
- Serving: Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. Pour queso in the bowl and top with chopped tomatoes. Spoon guacamole coming out of the pumpkin's mouth. Serve with chips!
- Spoon guacamole coming out of the pumpkin's mouth. Serve with chips!
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 27 grams, Fat 35 grams, Fiber 7 grams, Protein 25 grams, Sugar 5 grams
JACK-O-LANTERN TACO DIP HALLOWEEN APPETIZER RECIPE
Halloween Taco Dip shaped like a Jack-O-Lantern. Easy and delicious.
Provided by Melissa
Number Of Ingredients 7
Steps:
- In a large bowl - mix the cream cheese, salsa, and taco seasoning
- If you plan on making this in advance, then store this portion - covered in a the fridge
- When you are ready, grab your platter
- Scoop the cream cheese mixture into the middle of the platter and spread out into a large circle that is the width of your platter
- Cover the mixture in shredded cheese
- Try to find some broken blue chips that you can make smaller triangle from
- Just break off the uneven parts to form your triangles for the eyes and mouth
- Form a smile or frown with the sliced olives
- Push the celery piece into the top to represent the stem
- Serve with a bowl of tortilla chips
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- Pre-heat oven to 375°F. Set aside about 1/2 cup shredded cheddar cheese, which is for the topping. Remaining cheese is for the dip.
- Heat pan on medium high, add oil and cook beef until brown. Add green onions, green chili, chili powder, ground cumin, paprika, jalapeño. Cook for about 1 minute until combined.
- Add mayo, cream cheese, salt and remainder of the cheddar cheese. Turn heat to low. Stir for about 2 minutes or until cheeses completely melted. Use paper towels to blot any excess grease released from the beef.
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