Graveyard Dip
is always a fun and easy
Halloween food that is
not too scary but everyone
oohs and aahs over it and wants
to know how you made it.
I made two this year for my party as I was
feeding about 65 people. It takes such a
small amount of time and leftovers are
yummy too.
You can have as much fun
and be as creative as you want.
Use black gel food coloring and a
thin paint brush to add details to
your headstones, ghosts and even
a tree.
I started by laying down a path with
the crushed Gold Fish Crackers
and filled in the rest of the "ground"
with crushed tortilla chips.
Graveyard Dip Recipe
(For a 9x13 inch pan)
2 large cans Refried Beans
(I used Rosarita's Spicy Jalapeno)
1 pkg. taco seasoning mix
8 corn tortillas
1 C. crushed Goldfish Crackers
1 1/2 C. crushed tortilla chips
(or reverse it if you want the colors opposite)
Pepitas
1 can diced green chilis
1 C. sour cream
Black food coloring
In a large bowl mix the cans of beans with the
taco seasoning. Place in the baking dish.
Heat the oven to 350. Cut the tortillas
into headstone shapes, adding jagged edges
and cracks as desired. Also cut out a
tree and a cat if desired. I also cut
some thin strips to create bushes.
Spray on both sides
with Pam. Bake until golden brown. Remove
and let cool.
When cool, use a small paint brush to
accent the edges, paint sayings on the
headstones and add additional crack lines.
Place the headstones, cat and tree where
desired. Use the pepitas and green chilis to
place around the headstones and create bushes.
Stick the thin strips of tortillas upright to
make plants.
Place the sour cream in a piping bag
with a large tip and pipe ghosts around
the graveyard. Use black food coloring
to create eyes.
Refrigerate until ready to serve.
Serve with chips.
I really like the cat painted black
with food coloring.
This is the opposite, with the tortilla
chips as the path and Goldfish as the
groundcover. I liked the way this one looked better.
All the spooks gobbled these right
down and Beaulah was howling for more.
I will be sharing
this at
