Just because I’m not going trick-or-treating, doesn’t mean I don’t like to celebrate the great Hallows Eve. My favourite thing to do is to invite some friends over, eat, drink, and listen to the Monster Mash. But, all of the Halloween recipes out there include a ton of sugar and, let’s face it, candy.

So Saturday night, when the kids have gone into sugar commas, invite a few of your friends over for a more sophisticated evening of Halloween delight. This recipe is deliciously easy and extremely festive. It is sure to impress!

Graveyard Taco Dip

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

Directions
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.

Repost from: http://blog.chickabug.com/2013/09/graveyard-taco-dip.html

Author

Katherine DeClerq is the editor of Women's Post. Her previous writing experience includes the Toronto Star, Maclean's Magazine, CTVNews, and BlogTO. She can often be found at a coffee shop with her MacBook computer. Despite what CP says, she is a fan of the Oxford comma.

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