Halloween Taco Dip

Yield: 10 servings

Ingredients

• 2 packages (8 oz. each) cream cheese, softened
• 2 cups sour cream
• 4 tbsp taco seasoning
• 1 cup chopped lettuce
• 4 Roma tomatoes, chopped into small pieces
• 2 sliced jalapenos
• 1 1/4 cup finely shredded Mexican cheese blend
• Guacamole
• 3 ripe avocadoes
• 1 lime
• 2 cloves garlic, minced
• 1/8 tsp salt
• Topping
• Sour cream
• Halved olives
• Corn chips

Directions

1. In a mixing bowl, cream together the source cream and sour cream.  Add the taco seasoning and mix well.  Spread into the bottom of a deep 9" pie plate.
2. Top with the chopped lettuce, tomatoes, and jalapenos.  Sprinkle with the cheese.
3. For the guacamole, cut the avocadoes in half, remove the seed, and cut the avocado into cubes.  Scoop into a mixing bowl.  Juice the lime and pour into the avocado.  Add the garlic and salt.  Mash together until mixed.  It should be mostly mixed together, with a few small lumps remaining.
4. Spread the guacamole over the top of the dip, leaving about 1" around the edges exposed.
5. If making ahead, this is the time to cover with plastic wrap and store in the refrigerator until ready to finish and serve.
6. Put the sour cream into a zip top bag.  Use scissors to cut off the corner and form a piping bag.  Pipe a spider's web over the guacamole, as shown in the picture.
7. Use a couple half olives, plus a cup sliced olives, to form spiders in the web, as shown in the picture.
8. Serve with corn chips.

Adapted from Sugar Spun Run and The Endless Meal.