Halloween Taco Dip
Hi guys, it’s Katie. This Halloween Taco Dip is so fast and easy. Plus, it’s a great way to balance out all the sweets that come with Halloween. I made two of these last Friday in the AM. I took one to a pumpkin carving potluck with friends Friday night and the other to a work party for my husband on Saturday night. They both tasted great and kept well in the fridge, so this is definitely a dish you can make the day before or the morning of and store in the fridge before the party.
** A few things to note I didn’t measure the spices but kept them on the lighter side so it wasn’t too spicy.
** Also I didn’t add the olives on top until right before we left, so the cheese didn’t get soggy.
- Refried beans
- Chili powder
- Garlic Salt
- Sour cream
- 2 Avocados
- 1/2 Lime
- Shredded Cheese
- Your favorite salsa – This can be fresh or jarred. I did jarred for convenience.
Here are step by step pics. Sorry some are shadowy, we were having a rainy day and the sun would peek out for a few minutes and then the clouds would roll in. This recipe is so fast and easy and it was a crowd pleaser!
Step 1: Mix a pinch of each seasoning (or your favorite taco seasoning) with the refried beans and spread evenly in the bottom of a pie plate.
Step 2: Mash the 2 avocados with the juice of the 1/2 lime. Spread on top of the beans.
Step 3: Spread the sour cream over the avocado. Make sure to spread to the edges and cover the guacamole. This will help keep it from turning brown.
Step 4: Spread salsa on top of sour cream. I drained out some of the extra juice in the salsa. You can make the salsa yourself by mixing chopped tomatoes, garlic, onion, and a little jalapeno.
Step 5: Cover with shredded cheese!
Step 6: Chop your olives. I used a small food processor. All it took was a few pulses. Then make a fun pumpkin face on the top. Serve and enjoy!
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