Halloween Taco Dip

5 from 33 votes

Halloween Taco Dip combines creamy refried beans, zesty taco seasoning, and tasty tomato salsa to create a party favorite. Tortilla tombstones nestled amongst chopped green onions and cilantro bring the Halloween theme to life.

Prep Time20

Cook Time25

Total Time55

Course: Appetizer

Cuisine: American/ Mexican

Servings:

Calories: 234kcal

Author: Maggie Unzueta

Ingredients

1 16-ounce can refried beans
8 ounces cream cheese softened
8 ounces sour cream divided
2 tablespoon taco seasoning
1 12 ounce container tomato salsa (or 16 ounce container)
2 cups shredded cheddar cheese
4 soft flour tortillas small
1 tablespoon olive oil
Salt & pepper to taste
½ cup black beans drained and rinsed
½ cup green onions chopped
½ cup cilantro chopped
½ cup assorted cherry tomatoes halved

Instructions

To Make the Dip:

Preheat your oven to 375° F. Prepare a baking sheet with parchment and set aside.
Reserve 2 tablespoons of sour cream, and set aside in the fridge to keep cool.
In a medium-sized mixing bowl, combine the cream cheese, remaining sour cream, and taco seasoning until smooth. Set aside.
In a 9x13 baking dish, spread the canned refried beans into an even layer.
Spread the cream cheese/sour cream mixture in an even layer over the beans.
Spread the salsa over the cream cheese/sour cream mixture.
Sprinkle the shredded cheese evenly over the salsa.
Place your prepared dip into the oven and bake for 20-25 minutes, or until bubbly and the cheese is melted.

To make the tortilla headstones:

Cut and discard (or save for later) about ½ an inch of the rounded sides off of the tortillas, so that you’re left with a triangle, leaving the rounded short edges intact.
Slice the triangle into strips roughly 2-3 inches wide lengthwise.
Slice the strips in half widthwise, to create headstone shapes.
Spread the tortilla pieces onto your prepared baking sheet, then drizzle with olive oil.
Gently toss the tortilla pieces to coat them in the olive oil, then spread them out into as even a layer as possible.
Sprinkle with salt & pepper.
Bake for 10-15 minutes, tossing every 4-5 minutes to allow the tortilla pieces to crisp up on all sides.
Allow the tortilla chips to cool, then place your reserved 2 tablespoons of sour cream in a piping bag fitted with a small round tip, and pipe “RIP” or epitaphs on one side of the tortilla chips.

To assemble your graveyard:

Sprinkle the chopped green onions and cilantro generously over the top of your baked taco dip.
Place the decorated tortilla chip headstones into the dip, staggering them throughout the dish.
Spoon little piles of black beans in front of half of the headstones.
Arrange the halved tomatoes to look like bunches of pumpkins in front of the remaining half of the headstones.
Arrange any remaining black beans and tomato halves into small vignettes within the surface of your dish to create a pumpkin patch-graveyard scene.
Serve hot or room temperature, and enjoy!

Notes

I mixed my cream cheese and sour cream by hand, as you can see in the photos. It’s okay if your mixture comes out a little chunky like mine - it’ll still taste delicious. However, if preferred, you can combine your mixture with a hand mixer or food processor for a creamier, more combined texture.
I used a mild-flavored restaurant style salsa, but you can use a chunky salsa in whatever level of spice that you prefer.
If desired, use shredded colby Jack, Monterey Jack, taco blend, or any variety of shredded cheese that you like instead of cheddar.
For more fun with your tortilla chips, you can use Halloween-shaped cookie cutters to make pumpkins, ghosts, bats, etc.
Your tortilla chip headstones may soften and start to lean due to the heat of the baked dip. If needed, you can bolster the headstones by placing 1-2 extra chips behind them for support.
Serve extra tortilla chips in a bowl alongside your dip.
Cover and refrigerate leftovers. Serve within 3 days for best results.

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