Who doesn’t love a good layered dip? They’re so versatile and easy to make. They’re crowd pleasers, and this dip will be the hit of the party! Don’t worry, you don’t have to be an artist to pull this off. It’s actually quite simple. Halloween edible craft #5: Layered Halloween Graveyard Dip.
Warning: This dip is addictive!
- 1 can refried beans
- 16 oz sour cream
- 1 pkg taco seasoning
- 2 avocados
- 1/2 t lime juice
- 1 cup salsa
- 1 1/2 cup shredded cheddar cheese
- 1 bunch green onions, chopped
- 3-4 tortillas (I used small fajita sized whole wheat tortillas)
Step 1: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Step 2: Using a sharp paring or utility knife, cut various graveyard shapes out of the tortilla. I made several tombstones of various sizes and shapes, 2 hands (for the zombie), a tree, and a fence.
The tombstones are very easy — just draw a square or half of an oval. They don’t have to be perfect. If you want to get fancy, you can carve a cross, bat, crow, etc., on top of the tombstone. The tombstones should be 3-4 inches tall.
Speaking of being fancy, the fence was pretty fancy. I used an entire tortilla for it. I first outlined the whole thing, then began removing pieces — the slats between the fence posts and the area above the gate.
The tree was also pretty easy. Starting at the bottom of the tortilla, outline the trunk. Continue from the trunk line into the bottom of the first limb. Continue to carve out random branch shapes. Just make sure the branches attach to the trunk. The tree has to be one piece.
And if you want to make it a zombie graveyard, don’t forget the zombie hands! It would also be cool to carve out a skull. Or use red decorating gel to pain blood on the zombie hands.
Step 3: Once you’ve cut out all your graveyard pieces, place them on the parchment paper lined cookie sheet and bake for 10-12 minutes, or until firm and lightly brown, but not burnt.
Step 4: Open the can of refied beans and spoon into the bottom of a glass 13 x 9 or 11 x 7 casserole dish. Gently spread the refried beans over the bottom of the dish.
Step 5: In a small bowl, combine the sour cream and the taco seasoning. Stir until mixed throughout. Spreadthe sour cream mixture over the refried beans.
Step 6: Sprinkle the cheddar cheese over the sour cream.
Step 7: Spread the salsa over the cheddar cheese.
Step 8: Cut the avocados in half, remove the pits, and scoop the flesh into a small bowl. Using a fork, mash the avocados until smooth. Stir in the lime juice. Spoon the avocado into the middle of the dish. Using the back of the spoon, gently spread the avocado over the salsa. It’s okay if there are holes in the avocado layer and the salsa peaks through or mixes with the avocado — it actually gives a cool effect.
Step 9: Starting with the tree, arrange the graveyard pieces throughout the dish. I put the tree in the back, the fence in the front, and arranged the tombstones in the middle. I also placed the pair of hands in front of one of the tombstones to resemble a zombie rising from the dead!
Step 10: Sprinkle the green onions around the graveyard pieces to resemble grass.
The dip can be chilled for an hour before serving or served immediately, with your favorite tortillas chips.
Tip: If you choose to chill the dip before serving, don’t perform steps 9 or 10 until you’re ready to serve. The graveyard pieces can get soggy in the fridge.
Based off of the recipe found on Chickabug.