Graveyard Taco Dip

Ingredients

• 16 oz refried beans
• 1 tsp ground cumin
• 1 tsp chili powder
• 8 oz sour cream
• 3 oz cream cheese, softened
• 1 packet (1 oz) taco seasoning
• 2 cups guacamole
• 1 cup pico de gallo, drained
• 1½ cups shredded Mexican blend cheese
• 1 cup shredded iceberg lettuce
• 1 cup sliced black olives
• 2 tbsp fresh cilantro, finely chopped
• 1 bag sturdy tortilla chips (round or scoop-style)

Steps

1. 1

   1. Stir cumin and chili powder into the refried beans until evenly combined, then spread the mixture in an even layer across the bottom of a large 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. Spread the guacamole over the sour cream layer, followed by the drained pico de gallo, shredded cheese, and shredded lettuce in that order.

4. 4

   4. Stand whole tortilla chips upright along the back edge of the dip to resemble tombstones; use a toothpick to etch RIP into each chip if desired.

5. 5

   5. Halve the black olives lengthwise and arrange them cut-side down across the dip surface as ghost shapes, using small olive slices as eyes.

6. 6

   6. Just before serving, scatter the fresh cilantro across the top and bring the dish straight to the table.