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.

Ingredients

Refried beans
Chili powder
Garlic Salt
Cumin
Sour cream
2 Avocados
1/2 Lime
Shredded Cheese
Olives
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.