BOO-rific black bean dip with chips try different Halloween cookie cutters to add a variety of shapes to the chip selection.

Ingredients 

9 flour tortillas (7 inches)

2-1/4 teaspoons Mexican seasoning

4 bacon strips, diced

1/4 cup each chopped onion, sweet

red and green pepper

2 garlic cloves, minced

2 cans (15 ounces each) black beans,

rinsed and drained, divided

2/3 cup picante sauce

2 tablespoons lime juice

2 teaspoons minced chipotle pepper

in adobo sauce

1 teaspoon ground cumin

1/2 teaspoon salt

2 tablespoons minced fresh cilantro

Method 

1 Cut tortillas with a 3-in. ghost-shaped cookie cutter. Place on baking sheets coated with nonstick cooking spray. Spritz tortillas with nonstick cooking spray; sprinkle with Mexican seasoning. Bake at 350° for 8-10 minutes or until edges just begin to brown. Remove to wire racks to cool.

2 In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving

2 teaspoons drippings. In the drippings, saute onion and peppers until tender. Add garlic; saute 1 minute longer.

3 Add one can of beans and mash. Add the picante sauce, lime juice, chipotle peppers, cumin, salt and remaining beans; heat through. Stir in bacon and cilantro. Serve with ghost chips. Yield: 3 cups dip and 3 dozen chips.