Graveyard Taco Dip

Servings: servings (about 8 cups total)

Calories: 160cal

Preheat oven to 400 F.
Cut tortillas into gravestone and/or cross shapes and place on a baking sheet. Toast tortillas for 3-5 minutes, or until edges are browned. Allow to fully cool.
2 burrito sized flour tortillas
Add 2 tablespoons of sour cream to a sandwich bag. Make a tiny cut in the corner of the bag for piping. Write RIP on the tombstones. Set aside.
2 Tablespoons sour cream

In a mixing bowl, beat together the cream cheese, sour cream, and taco seasoning until creamy. Use a rubber spatula to mix in the roasted red bell peppers.
8 ounces cream cheese, 1/2 cup sour cream, 2 Tablespoons taco seasoning mix, 1/2 cup roasted red bell peppers
Reserve 1/2 cup of the guacamole to use on the top.
In a 9x9 dish, layer the refried beans, remaining 1 1/4 cups guacamole, cream cheese mixture, and black refried beans.
16 ounce can of refried beans, 16 ounce can of black refried beans
Insert a tombstone into the dip and add some of the reserved guacamole to the base of the tombstone. Sprinkle chopped chives onto the guacamole. Repeat for all tombstones. Sprinkle any remaining chopped chives across the whole dip.
1/4 cup chopped chives
Serve with tortilla chips, crackers, or raw vegetables.

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Use a 9x9 dish. A 13x9 will work but the dip will be shorter than ours, and the shallower it is the harder it is to get the tombstones to stand up.
Soften the cream cheese to room temperature before you start or the layer will stay lumpy no matter how long you beat it.
Use full fat sour cream for the piping. Light sour cream is too loose and the lettering will spread.
Drop each layer on in spoonfuls and spread gently from the center outward so you don't drag the layer underneath. Stir the guacamole first to loosen it.

Course: Appetizer

Cuisine: American

Prep Time20

Cook Time5

Total Time25