Skip to content

Halloween Tombstone Chip & Dip

  • prep time: 15 min
  • total time: 1 hr 23 min
  • serves: 32 people
  • calories: 71 1 serving

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.

Ingredients

  • 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

Instructions

  • 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!

  • 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".

Recommended Recipes

See All Recipes

Recently Viewed

See All Recipes

Made With

Calories 71
Total Fat 5 g
Sat. Fat 1.8 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 162 mg
Total Carb 5 g
Dietary Fiber 1 g
Sugar 0 g
Protein 0 g
Vitamin D 0 %DV
Calcium 1 %DV
Iron 2 %DV
Potassium 0 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.