American
Graveyard Taco Dip
A baked layered taco dip of refried beans, creamy taco-spiced filling, salsa and cheddar, with crisp tortilla tombstones standing in the top.
dipMediumAmerican
Prep20 minCook25 minTotal45 minServes12Temphot
✓ vegetarian
⚠ Contains: 🌾 Gluten, 🥛 Dairy
Recipe
Ingredients
- 16 ozrefried beans(use vegetarian refried beans for a meat-free dip)
- 8 ozcream cheese(softened)
- 8 ozsour cream(divided)
- 2 tbsptaco seasoning
- 12 ozsalsa
- 2 cupsshredded cheddar cheese
- 4 smallflour tortillas
- 1 tbspolive oil
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(to taste)
- 0.5 cupblack beans(drained)
- 0.5 cupgreen onions(sliced)
- 0.5 cupfresh cilantro(chopped)
- 0.5 cupcherry tomatoes(halved)
Make Ahead
Assemble and refrigerate the dip, covered, ahead of time; pipe the sour cream on just before serving. Leftovers keep about 3 days.
Instructions
- 1Heat the oven to 375°F. Set aside 2 tablespoons of the sour cream.
- 2Mix the cream cheese, remaining sour cream and taco seasoning until smooth.
- 3In a 9x13 baking dish, layer the refried beans, the cream cheese mixture, the salsa and the cheddar. Bake for 20 to 25 minutes, until bubbling.
- 4Meanwhile, cut the tortillas into tombstone shapes, brush with olive oil, season with salt and pepper, and bake for 10 to 15 minutes until crisp.
- 5Pipe "RIP" on the tombstones with the reserved sour cream.
- 6Top the dip with black beans, green onions, cilantro and tomatoes, then stand the tombstones in it and serve with chips.
Notes
History & Origin
The graveyard taco dip turns the familiar layered party dip into a Halloween centerpiece with tortilla headstones. This version follows In Mama Maggie's Kitchen, the most-rated version found, and matches the build of Food Network's Taco Graveyard Dip and Sumptuous Spoonfuls.
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Reviewed & Verified byGayle PerreaultBar & Service Manager · 25+ Years Industry Experience · About Us
Pairs Well With
tequilabeermezcal
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