Halloween Black Bean Dip with Ghost-shaped Tortillas
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My neighbors had a Halloween party last weekend, and I needed to whip up a dish to take. I decided to take my crowd-pleasing spicy black bean dip, which I typically serve with tortilla chips. However, instead of buying the bag of standard chips, I decided to make my own ghost-shaped tortilla chips, just right for a Halloween party buffet.
Spicy Black Bean Dip with Ghost Tortilla Chips Recipe
- 1 can black beans, rinsed
- chipotle peppers in Adobo sauce, to taste
- 1 tbsp lime juice
- 1-2 cups salsa
- flour tortillas
- sour cream, for garnish
Rinse the black beans thoroughly. Depending on your spice tolerance, choose a number of chipotle peppers that works for you, and rinse off if desired. Put 1 cup of salsa and all remaining ingredients in a food processor and pulse to mix well, adding more salsa if needed for a good consistency. Serve in a bowl garnished with sour cream. Use a cookie cutter to cut tortillas into ghost shapes, and toast on a cookie sheet at 300 for a few minutes just until crisp.
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 thoroughly.
Next, you need to address the chipotle peppers. If you really love super spicy stuff, just use a few of them straight out of the can. If you don't like too much spice, you can rinse the Adobo sauce off, and knock the heat back considerably. I wanted to suit the party guests, so I used the whole can, but I rinsed them really well.
Then just toss one cup of salsa and all the remaining ingredients into a food processor and blend until smooth. You can add more salsa if needed in order to get a consistency you like. I usually end up using about 2 cups of salsa.
Spoon the dip into a serving bowl and garnish with a simple cobweb piped with sour cream.
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 a 300F oven for a few minutes to crisp up.
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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