Spooky Taco Dip
by Carly Cerniglia
This ghastly dip will be gobbled up by goblins in no time! With a savory layer of taco dip buried beneath a thick slathering of guacamole, little ghosts and ghouls everywhere will be drawn to your table. So, bring out the cauldron and let’s get a-cookin’!
Ingredients:
For taco dip layer:
1 block of cream cheese, softened
8 ounces of sour cream
1 packet Fiesta Ranch dip mix
16 black olives, chopped fine
1 cup of shredded cheddar cheese
For the guacamole layer:
¼ onion, diced
¼ teaspoon garlic powder
Salt and pepper, to taste
2-3 ripe avocados
For garnish:
Shredded lettuce
1 small orange tomato, diced
Sliced olives, large and extra-large for spider
Sour cream
Heavy cream or milk
¼ onion, diced
Shredded cheddar cheese
directions:
In a bowl, beat together cream cheese and sour cream for taco dip with a hand mixer, or by hand. Add in Fiesta Ranch dip mix and mix well. Stir in black olives and shredded cheddar. Spread evenly on a serving platter.
In the same bowl, mix avocado until creamy. Stir in guacamole seasonings and onion. Spread over taco dip layer. It is okay to leave edges without guacamole, as they’ll be covered by toppings.
Sprinkle the outside ring of dip with lettuce, tomatoes, onions, cheese, and sliced olives. Mix a bit of sour cream with a little heavy cream or milk to loosen it up. Put into a piping bag or Ziplock bag and pipe out a spiderweb. Use an extra-large olive and large olive as the body and head of the spider. Cut an extra-large olive and large olive in slivers to make the legs. Serve with chips and enjoy!