Tex-mex dip with spooky tortilla chips is a spooky ghost- or pumpkin-shaped chips, with a flavorful Tex Mex dip, are perfect for Halloween. from "Mary Anne McWhirter, Pearland, Texas"

Ingredients

20 flour tortillas (8 inches)

1/2 to 1 teaspoon seasoned salt

2 cans (9 ounces each) bean dip

3 medium ripe avocados, peeled

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup (8 ounces) sour cream

1/2 cup mayonnaise

1 envelope taco seasoning

2 cups (8 ounces) shredded cheddar cheese

1 cup sliced ripe olives

4 green onions, sliced

1 large tomato, seeded and chopped

Method

1 Cut tortillas with a ghost- or pumpkin-shaped 3-1/2-in. cookie cutter. Place on baking sheets coated with nonstick cooking spray. Spritz tortillas with nonstick cooking spray; sprinkle with seasoned salt. Bake at 350° for 5-8 minutes or until edges just begin to brown. Remove to wire racks.

2 Spread bean dip onto a 12-in. serving plate. In a bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip.

3. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with cheese, olives, onions and tomato. Yield: about 9 cups dip and 5 dozen chips.