Halloween black bean dip with ghost-shaped tortillas
My neighbors had a Halloween party last weekend, and I needed to whip up a dish to take. I decided upon a spicy black bean dip and some tortilla chips. However, instead of buying the bag of standard chips, I decided to make my own, just right for the event!
The chips were so easy to make that Little Jo ended up doing most of the work for me. I showed her how to use a large Wilton ghost cookie cutter to quickly cut ghost shapes out of regular flour tortillas. We then placed them on a cookie sheet and popped them in the oven to crisp up. So simple, yet makes the dish extra special! By the way, McGeeky kept calling them ghostillas.
I threw together the dip using some very basic Mexican cuisine staples: cilantro, black beans, chipotle peppers in adobo sauce, salsa, and lime juice.
The first step was to rinse the black beans and chipotle peppers thoroughly.
Then I just toss all the ingredients in a food processor and blended until smooth. Just a tip — this will be easier if you put the salsa in first instead of on top of the other ingredients. Live and learn from my mistakes! Keep adding salsa until you achieve the right dipping consistency. Just so you know, I used almost an entire jar by the time I was finished.
I spooned my dip into the serving bowl and then piped a simple sour cream cobweb on top with a disposable icing bag (no tip required).
I positioned my ghost tortillas on the tray around the dip and we were ready to head to the party! Doesn’t get much easier — or tastier — than that!
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