Graveyard Taco Layer Dip Recipe
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1 can (16 oz) refried beans
- 1 packet (1 oz) taco seasoning
- 1 cup sour cream
- 1 package (8 oz) cream cheese, softened
- 2 cups guacamole (homemade or store-bought)
- 1 cup chunky salsa (drained of excess liquid)
- 2 cups shredded Mexican blend cheese
- 1/2 cup sliced black olives (chopped to look like dirt)
- 1/4 cup chopped green onions
- 3–4 large flour tortillas (for the tombstones)
- Edible food marker or black decorating gel
- Fresh parsley or cilantro (to look like weeds)
Instructions
- In a small bowl, mix the refried beans with half of the taco seasoning packet until well combined. Spread this mixture evenly across the bottom of a 9×13 inch clear glass baking dish. This serves as the sturdy “soil” for your graveyard.
- In another bowl, beat the softened cream cheese, sour cream, and the remaining taco seasoning until smooth. Carefully spread this creamy mixture over the bean layer using a spatula, being careful not to mix the two layers together.
- Spread the drained salsa over the cream cheese layer. Next, spread the guacamole over the salsa. The green of the guacamole will act as the “grass” of the graveyard. Smooth it out as much as possible for a clean look.
- Sprinkle shredded cheese around the edges of the dish. Scatter the finely chopped black olives and green onions over the guacamole to look like fresh patches of dirt and overgrown grass.
- Cut tombstone shapes out of the flour tortillas using kitchen shears. You can lightly toast them in the oven for a few minutes to make them stiff if desired. Use an edible marker or decorating gel to write “RIP” or draw small crosses on them. Press the tombstones into the dip so they stand upright.
- Tuck small sprigs of parsley or cilantro around the tombstones to look like weeds. Your spooky graveyard is now ready to serve!