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Halloween Tombstone Chip & Dip

Halloween Tombstone Chip & Dip

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Get your Halloween party started with this ghoulishly good dip that is sure to get your guests in the Halloween spirit. It's got kickin' flavor that will have you dipping again and again.

serves 32 people


cost per recipe: $13.41

The price is determined by the national average.

  • 3

    flour tortilla (6-inch)

  • 1

    package (8 ounces) cream cheese, softened

  • 1

    cup Pace® Chunky Salsa

  • 1

    can (about 4 ounces) chopped green chiles, drained

  • 1

    can (3.8 ounces) pitted sliced ripe olives, drained

  • 1 1/2

    cups guacamole

  • 1

    cup chopped romaine lettuce

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F.  Using a sharp knife, cut the tortillas into 2-to 3-inch-long "tombstone" shapes.  Place the tortilla tombstones onto a baking sheet.  Spray with vegetable cooking spray.

Step 2

Bake for 8 minutes or until lightly browned.

Step 3

Stir the cream cheese in a medium bowl until smooth.  Stir in the salsa.  Spread the cream cheese mixture in the bottom of a 9-inch pie plate.  Layer with the green chiles, olives and guacamole.  Cover and refrigerate for 1 hour or until chilled.

Step 4

Sprinkle the lettuce over the guacamole.  Press the bottoms of the tortilla tombstones into the dip mixture so that they stand upright in the "graveyard".

Recipe Tips

  • Recipe Note: Write epitaphs on the baked tortilla tombstones with black edible marker!
  • Serve Suggestion: You can also bake any tortilla scraps left over alongside the tombstones.  Use them for dipping, too!

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Made With
Pace® Chunky Salsa

Pace® Chunky Salsa

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