Page 44 - Betty Crocker - Halloween Cookbook

Scarecrow-d Taco Dip

PREP TIME: 15 Minutes • START TO FINISH: 15 Minutes • 16 servings

1 package (8 oz) cream 1. In small bowl, mix cream cheese and taco seasoning mix until
cheese, softened smooth. Spread on 10-inch plate. Spoon salsa evenly over cream
2 teaspoons taco seasoning cheese mixture. Reserve 4 olive slices; sprinkle remaining olives over
mix (from 1-oz package) salsa. Reserve ¼ cup cheese; sprinkle remaining cheese over olives.
¹ ⁄ ₂ cup chunky style salsa Spoon beans in center of plate; spread to 6-inch circle to resemble
¼ cup sliced ripe olives head of scarecrow. Sprinkle lettuce around beans.
1 cup shredded Cheddar 2. Cut 1 tomato in half; place each half on scarecrow, cut side up,
cheese (4 oz) to resemble eyes. Add remaining tomato to resemble nose. Place
1 cup traditional refried 1 reserved olive slice on each “eye” to resemble pupil. Cut the remaining
beans (from 16-oz can) reserved olive slices in half and arrange the pieces to resemble mouth.
1 cup chopped lettuce 3. Arrange tortilla chips to resemble a hat on the scarecrow’s head.
2 cherry tomatoes Arrange the reserved cheese to come out from under the hat and at
Triangular-shaped tortilla the bottom of the face to resemble straw. Serve dip with tortilla chips.
chips (about 3 inch) Store dip in refrigerator.

1 Serving: Calories 110; Total Fat 8g (Saturated Fat 4.5g); Sodium 280mg; Total Carbohydrate
5g (Dietary Fiber 0g); Protein 4g Exchanges: ½ Other Carbohydrate, ½ Very Lean Meat, 1½ Fat
Carbohydrate Choices: ½

Terrifying Tip

This dip can be made several hours ahead. Add the “hat” just
before serving.

Betty Crocker Halloween Cookbook 42 • Bewitching Bites & Drinks
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