Graveyard Taco Dip by Meredith F - Musely
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Graveyard Taco Dip

posted in Food & Drink
10/25/2015
  • First layer:
    1 can refried beans or refried black beans

    Second layer:
    2 cups sour cream
    1 pkg taco seasoning

    Third layer:
    2 avocados, mashed
    1 clove garlic, minced
    2 Tbsp mayonnaise

    Fourth layer:
    1 cup salsa

    Fifth layer:
    1 bunch scallions (green onions), chopped

  • In a small bowl, mix the sour cream and taco seasoning. In another small bowl, mix the mashed avocados, minced garlic, and mayonnaise.

    In a small Pyrex dish or pie plate, layer the beans, sour cream mixture, avocado mixture, and salsa. Sprinkle the scallions on top.

  • Chill at least an hour, or until ready to serve. (The dip can be made a day ahead and kept, covered, in the refrigerator.)

    To make the tombstones and tree, cut the shapes you want out of 2 large tortillas. Place the cut-out shapes on a parchment paper lined cookie tray and bake at 350 degrees until the tortillas are nice and brown. You can add text to the tombstones with a black food safe marker. Put the tombstones and tree in the dip just before serving.

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