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Spooktacular Graveyard Dip

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Spooktacular Graveyard Dip
2008-11-14 Side Dish
5 68

Tortilla tombstones are placed in this dip, which layers cream cheese, sour cream, and green chilies with canned chili, cheese and lettuce.

  • Servings: 4-6


8 Eight-inch Flour Tortillas
Black Food Color Writer
1× 4-oz can Green Chilies, drained
½ cup Chopped Green Onions
1× 8-oz pkg Cream Cheese
1 cup Sour Cream
1× 15-oz can Prepared Chili With Beans
1× 8-oz pkg Shredded Cheddar Cheese
2 cups Shredded Lettuce
4-5 Large Whole Pitted Black Olives
Tortilla Chips


Preheat oven to 400 degrees. Cut tortillas into tombstone shapes, about 3-inches wide by 4-inches high. If using black food writer, write funny epitaphs on each tombstone. (For example: Yul B. Next or Al B. Back.) Spray tortillas with nonstick cooking spray. Bake until beginning to brown; turn; bake on other side and cool.

In a small bowl, mix together cream cheese and sour cream. Fold in green chilies and green onions. Place in an 8x8-inch baking dish. Pour prepared chili on top of cream cheese mixture, then cover with shredded cheese. Bake until cheese is melted, then cool slightly.

Cover cheese layer with shredded lettuce. Carefully set tortilla tombstones down into dip. Cut olives as follows to make spiders: Cut a small piece from closed end of each olive to make spiders head. Cut a slice from the side of each olive to make spider body. Cut remainder of each olive into 8 small pieces to make spider legs. Arrange spiders on top of lettuce around tombstones. Serve with additional tortilla chips.

Helpful Tips:

Instead of food color writer, black food coloring mixed into some additional cream cheese and placed in a decorator bag can be used to write epitaphs after tortillas are completely cooled.