Graveyard Taco Dip

Ingredients

• 16 oz refried beans
• 1 tsp ground cumin
• 1 tsp chili powder
• 8 oz sour cream
• 4 oz cream cheese, softened
• 1 packet (1 oz) taco seasoning
• 2 ripe avocados, mashed
• 2 cloves garlic, minced
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1 cup shredded Mexican blend cheese
• 1 cup pico de gallo, drained
• 1/2 cup sliced black olives
• 12 whole black olives, pitted
• 2 tbsp fresh cilantro, finely chopped
• 1 bag sturdy tortilla chips (for serving and decorating)

Steps

1. 1

   1. Stir the cumin and chili powder into the refried beans until combined, then spread the mixture evenly across the bottom of a wide, shallow serving dish.

2. 2

   2. Beat the softened cream cheese with the sour cream and taco seasoning until smooth, then spread that layer evenly over the beans.

3. 3

   3. Mash the avocados with the garlic, lime juice, and salt until mostly smooth, then spread the guacamole layer over the sour cream mixture.

4. 4

   4. Top the guacamole with the shredded cheese, then spoon the drained pico de gallo evenly over the cheese layer.

5. 5

   5. To make olive ghosts, halve the whole olives crosswise and use a toothpick to press two small olive slice eyes onto each rounded half, then arrange them across the surface; stand tortilla chips upright in the dip as tombstones.

6. 6

   6. Scatter the chopped cilantro over the finished dip and serve immediately with extra chips alongside.