TEX-MEX DIP WITH SPOOKY TORTILLA CHIPS

Tex-Mex Dip with Spooky Tortilla Chips image

No party is complete without chips and dip. These spooky ghost- or pumpkin-shaped chips, with a flavorful Tex-Mex dip, are perfect for Halloween. You can use different cookie cutters for other seasonal parties.-Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Time 50m

Yield about 9 cups dip and 5 dozen chips.

Number Of Ingredients 15

Ingredients

20 flour tortillas (8 inches)
Cooking spray
1/2 to 1 teaspoon seasoned salt
2 cans (9 ounces each) bean dip
3 medium ripe avocados, peeled
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 cups shredded cheddar cheese
1 cup sliced ripe olives
4 green onions, sliced
1 large tomato, seeded and chopped

Steps:

Cut tortillas with a ghost- or pumpkin-shaped 3-1/2-in. cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with seasoned salt. Bake at 350° for 5-8 minutes or until edges just begin to brown. Remove to wire racks. , Spread bean dip onto a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. In a small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve immediately with tortilla chips.

Nutrition Facts : Calories 364 calories, Fat 20g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 810mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.