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Halloween taco dip with seven visible layers and an orange pepper jack-o'-lantern face served with tortilla chips

Halloween Taco Dip: Easy 7-Layer Party Recipe

A cold seven-layer taco dip with refried beans, seasoned cream cheese, guacamole, salsa, cheddar, lettuce and olives, finished with an edible orange pepper jack-o'-lantern.
Prep Time 25 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 12 appetizer portions
Course: Appetizer, dip
Cuisine: American-inspired

Ingredients
  

  • 16 oz vegetarian refried beans
  • 1 tbsp lime juice
  • 1 to 2 tbsp water only if needed
  • 8 oz cream cheese softened
  • 1/2 cup plain Greek yogurt
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp fine salt
  • 1 cup thick guacamole
  • 3/4 cup chunky salsa drained
  • 1 cup shredded cheddar cheese
  • 1 cup finely shredded romaine lettuce thoroughly dried
  • 1/3 cup sliced pitted black olives drained
  • 1 small orange bell pepper
  • sturdy tortilla chips for serving

Method
 

  1. Drain the salsa, dry the lettuce and drain the olives.
  2. Stir the refried beans with lime juice. Add a little water only if too stiff to spread. Spread evenly in an 8-inch square dish.
  3. Beat the cream cheese smooth. Mix with Greek yogurt, chili powder, cumin, garlic powder and salt. Spread gently over the beans.
  4. Spread the guacamole over the creamy layer. Spoon the drained salsa over it.
  5. Sprinkle on the cheddar, then lettuce and olives.
  6. Cut the orange pepper into strips and small pieces. Arrange a simple jack-o'-lantern outline and face on top.
  7. Cover and refrigerate for at least 30 minutes. Serve cold with sturdy tortilla chips.

Notes

Makes one 8-inch square dish.
Drain the salsa and thoroughly dry the lettuce to limit watery layers.
Prepare the bottom two layers a day ahead; add guacamole and fresh toppings on serving day.
Choose vegetarian refried beans if serving a vegetarian crowd.
Keep refrigerated until serving and follow safe cold buffet holding guidance.