Decorate a Halloween Taco Dip with a guacamole Frankenstein or witch. This festive appetizer is sure to be a hit with your Halloween party guests.
Hot taco dip is always gobbled up when I serve it at parties. My friends and family love it.
The dip is simply layered with taco meat, tomatoes, olives, refried beans, jalapenos, and cheese.
To make it festive and fun for our Halloween party, I topped the cheesy dip with a guacamole Frankenstein. This design was simple to create by piping a rectangle or pureed guacamole over the cheese and adding black olive hair, a green olive nose, white cheese & black olive eyes, and a red pepper mouth.
For another party, I topped the Halloween taco dip with a guacamole witch. This design was a bit more challenging. I used a coloring page as a guide.
I blew up the image to fit over my dip, cut out around it, and used that as a guide to draw the outline using pureed black beans. Then I filled it in with green guacamole.
I added sour cream and black olive eyes along with a white cheese hat brim and a red pepper buckle.
Be sure to check out all the Halloween recipes here on Hungry Happenings.
You can see the Witch Taco Dip and more recipes in my Hungry Halloween Cookbook.
Hot taco dip topped with a guacamole Frankenstein decorated with black olive hair, white cheese and olive eyes, an olive nose, red pepper mouth, and olive bolts.
- 1-2 large tomatoes
- 1 ½ cups jumbo black olives
- 1 ¼ pounds ground sirloin
- 1 packet taco seasoning
- 1 cup water
- 3 cups refried beans
- ½ cup diced jalapenos
- 1 ½ cups shredded white cheddar cheese
- 1 ½ cups shredded Monterey Jack Cheese
- 1 cup prepared guacamole
- 1 jumbo green olive
- ⅔ cup pureed black beans
- 1 tablespoon sour cream
- 1 long slice white cheese
- 1 red pepper (to make the buckle)
Preheat oven to 350 degrees.
Cut one large tomato in half. Use a sharp knife to cut a thin slice from the center of the tomato. Cut a 5-inch long strip from the outer peel of the tomato. Set aside to use as the monster's mouth. Dice 1 ¼ cups of the remaining tomatoes to layer into the dip.
Cut two ½-inch round circles from two olives for the monster's pupils. Cut two ½-inch squares from two olives for the monster's bolts.
Finely chop the remaining olives. Reserve ⅓ cup for the monster's hair and the rest to layer into the dip.
Heat a large skillet over medium-high heat. Add ground sirloin and cook until browned; drain. Add taco seasoning and water and bring to a boil. Lower heat and simmer for 3-5 minutes.
Spread refried beans into bottom of a 9x13 baking dish. Sprinkle taco seasoned beef over beans. Sprinkle on diced tomatoes, chopped olives, and diced jalapenos. Top with shredded cheeses.
Cover dish with tin foil. Bake for 23-25 minutes until heated through. Remove from oven and cool for 5 minutes. Remove tin foil.
Spread guacamole in a 6x10-inch rectangle in the center of the dip. Spoon two small circles of guacamole at either side of the head for the monster's ears. Sprinkle the reserved ⅓ cup chopped olives at the top of the rectangle to create the monster's hair. Cut two 1-inch circles from the slice of cheese; place on face to create whites of the eyes. Top each cheese round with the black olive circles. Add the two black olive squares to either side of the rectangle for the monster's bolts. Add a green olive nose and finish off with the tomato strip mouth.
Reheat dip in hot oven for 5-10 minutes. Serve hot with nacho chips.
Make the dip. Then, pipe pureed black beans to create the outline of the witch. Fill in the hat, her dress, and her hair. Then spread guacamole over her face, add a sour cream and black olive eye, and a white cheese belt and red pepper buckle over the rim of the hat.
Store leftovers in the refrigerator and reheat in the microwave or oven.
You can make the dip ahead of time, store it in the refrigerator, then bake it according to the instructions above.