My daughter’s birthday is just a few days before halloween. This year she is wanting a haunted house themed party. There will be jack-o-lantern dip, pretzel fingers, peeled grapes and leeche nuts for eyes, and a chocolate cake with graham cracker graves and gummy worms. I was never big on celebrating this holiday until she was born. Then suddenly it took on a whole new level of fun with themed parties every year. From Monster High to Trick-or-Treating followed by a slumber party, each year there is an opportunity to try something new.

Ingredients

1 can (16 oz) Old El Paso™ Refried Beans

1can (4.5 oz) Old El Paso™ Chopped Green Chiles

½ cup sour cream

½ cup mayonnaise

1 large avocado

½ cup black beans

1 cup Old El Paso™ Salsa (mild or medium)

2 cups cheddar cheese, shredded

3 blue corn tortilla chips

17 sliced black olives

 

Steps

1 Preheat oven to 350°F. In a greased deep pie dish, spread the refried beans and then layer on the green chilies.

2 Mix the sour cream, mayonnaise, and avocado together in a medium bowl. Mix until the avocado is smooth with very few chunks. Layer the avocado mixture on top of the chilies.

3 Combine the black beans and salsa and spread on top of the avocado layer.

4 Sprinkle with cheese and bake for 20-30 minutes – until heated through and bubbly.

5 Decorate the top of the dip with three tortilla chips forming the eyes and nose of the jack-o-lantern. Use sliced olives to form a mouth. Serve hot with remaining blue tortilla chips.

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Quick tip: Switch up the ingredients and have some fun. Try refried beans instead of black beans and fresh jalapenos instead of green chiles from a can.

Recipe and image courtesy of Tablespoon.