Halloween Guacamole Grave Yard Recipe 455 Recipes

SPIDER WEB GUACAMOLE

Spider Web Guacamole image

This webbed guacamole is a super-easy way to make a themed appetizer for your next Halloween party. Mexican crema (or sour cream) is used for the web and black olives make an edible spider. The avocado skull is a spooky bonus.

Provided by Food Network Kitchen

Categories appetizer

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

4 cups guacamole
1/4 cup Mexican crema or sour cream
Lime juice, if needed
2 pitted black olives
Blue corn tortilla chips, for serving
1 firm avocado, skin-on

Steps:

For the web: Put a large round shallow bowl on a larger round platter. Fill the bowl with the guacamole and smooth the top with a spoon or offset spatula. Fill a squeeze bottle or pastry bag with Mexican crema or sour cream (thin it out with some lime juice if needed). Pipe 4 concentric circles of crema onto the guacamole. Using the tip of a knife or skewer, pull lines from the center circle out, creating a spider web pattern.
For the spider: Slice 1 olive in half lengthwise and use one of the halves for the spider body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange the spider on the web. Surround the bowl of guacamole with the tortilla chips.
For the skull: Using a paring knife, make 2 eyes on the wide end of the avocado, cutting through the skin and flesh all the way down to the pit; discard the skin and flesh. Cut an upside-down heart shape just through the skin for the nose, then remove the skin, leaving the flesh showing. For the mouth, cut a long rectangle just through the skin and remove it. Use a skewer or the tip of a knife to draw lines on the flesh for teeth.

HALLOWEEN GUACAMOLE GRAVE YARD RECIPE - (4.5/5)

Halloween Guacamole Grave Yard Recipe - (4.5/5) image

Provided by á-75888

Number Of Ingredients 7

Ingredients

1 can refried beans
1 (8-ounce) package Cheddar cheese
1 (4-ounce) container sour cream
1 (about 8-ounces) package pico de gallo
2 (8-ounce) containers guacamole
1 (13-ounce) bag round tortilla chips
1 bunch green onions

Steps:

Warm up the refried beans and layer at bottom of dish. Add a layer of pico de gallo on top, followed by a layer of cheddar cheese and sour cream. Top with guacamole for a grassy look. Pipe R.I.P on round tortilla chips for headstones and stick into dip. Add green onions for a grassy touch.

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