Ingredients
Scale
- 1 can (16 oz) refried beans
- 1 packet (1 oz) taco seasoning
- 1 cup sour cream
- 1 package (8 oz) cream cheese, softened
- 1 cup chunky salsa (well-drained)
- 2 cups shredded Mexican blend cheese
- 2 cups guacamole (homemade or store-bought)
- 1/2 cup sliced black olives
- 1/4 cup diced green onions
- Rectangular or tombstone-shaped tortilla chips
- Black food coloring pen or edible ink marker
- Fresh parsley or cilantro for “weeds”
Instructions
- Start by mixing the refried beans with half of the taco seasoning in a small bowl. Spread this mixture evenly across the bottom of a 9×13 inch glass baking dish. In a separate bowl, beat the softened cream cheese, sour cream, and the remaining taco seasoning until smooth. Spread this creamy mixture carefully over the bean layer using a spatula.
- Ensure your salsa is well-drained to prevent the dip from becoming watery. Spread the salsa over the cream cheese layer. Follow this with a generous sprinkling of the shredded Mexican blend cheese. This provides a solid foundation for the “landscape” of your graveyard.
- Spread the guacamole over the top of the cheese layer. Use the back of a spoon to create small peaks and valleys so it looks like uneven grass or a mossy field. Make sure to cover the entire surface so the “dirt” layers underneath are completely hidden.
- Use your edible ink marker to write “RIP” or draw small crosses on the tombstone-shaped tortilla chips. Stick these chips vertically into the guacamole to look like gravestones. Place sliced black olives in patterns to create “spiders” or “scorpions” crawling across the grass. Sprinkle the diced green onions and parsley around the chips to mimic overgrown weeds and cemetery shrubbery.
- Cover the dish loosely with plastic wrap, being careful not to crush your tombstones, and refrigerate for at least 30 minutes. This allows the flavors to meld and the dip to firm up. Serve with extra tortilla chips on the side for dipping.
- Cook Time: 20 minutes