This Halloween, make a dip to die for! Each year for Halloweenie Roast, I ask my guests to bring a snack to share. Last year I made it into a contest, and my friends stepped up their game. While Lindsay’s Jack Skellington cake pops were the big winner, Suzi and Veronica’s Graveyard Dip was my personal favorite.
I loved it so much, I knew I wanted to share it with you guys.
And it also happens to be super simple to make as well as vegan AND gluten free, if you omit the tortilla headstones (or opt for gluten free ones)! The original recipe comes from The Chew, but I made a few modifications.
Here’s how I make Graveyard Dip:
Yup, I cheated for this. Living in Texas, I’m able to get fresh store-made pico and guacamole (#spoiled), so I totally went that route for this recipe! Don’t worry – there’s a link to the full instructions at the bottom of the post.
First, you need a cute container. I bought these bowls on clearance after Halloween in 2015, and I thought it’d be the perfect vessel for this dip.
First, we’ll layer in the guacamole.
Second, the pico de gallo goes in.
I bought mango pico because I like a little sweetness in mine.
You’ve never seen a graveyard this colorful.
Last, rinse your black beans then layer on top to create the cemetery dirt.
And that’s it! Next we’ll make the tortilla chip headstones for our cemetery.
Grab a tortilla, cutting board and paring knife.
Cut the tortilla in half. We’ll use this straight edge for the bottoms of our headstones.
Cut out simple headstones!
Or fancy ones too.
I made a variety of shapes.
I baked mine in the oven at 400 degrees for 10 minutes.
Post-bake! Nice and crispy.
Finally, we’ll use a little soy sauce to write epitaphs on our headstones.
I started with a toothpick, but the tip of my paring knife ended up being a better writing tool.
RIP, graveyard dip.
Once the epitaphs have dried, insert your headstones into your dip.
And soon you’ll have a little graveyard!
And that’s how you make Graveyard Dip the super simple way. You can see the original recipe here, which has instructions on how to make guacamole and pico de gallo. (Both are easy, I promise.)
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