Well, wouldn’t you know it? October is upon us (how did it sneak up so fast?) and that means one thing to me… pumpkins!
We are headed to the pumpkin patch this weekend. I like to keep some whole and decorate with them for all of October and November. Of course, I like to carve a few into jack-o'-lanterns.
You know a great way to make pumpkin carving more fun is to have a pumpkin carving party. You could serve pumpkin treats and cider, but I’m sure if you made this Jack-O-Lantern Mexican Layer Dip
, it would be the hit of your party.
This dip is based on the more retro and traditional Mexican layer dip. I swear that dip used to be at every party I attended as a kid. It was always cold, whereas this one is indeed baked. This dip also has the addition of black beans - which were not nearly as popular back then as they are today.
You have to admit that this jack-o’-lantern dip is super cute. It’ll add some spice to any Halloween or Pumpkin party you are hosting.
To make this easy dip, just layer, layer, layer.
Prepare the pie pan and add refried beans and then chilies.
Then layer out the avocado, sour cream and mayo.
Add the Old El Paso salsa and black bean mixture.
Top with cheese and bake.
When out of oven, top with chips for eyes and a nose. Add olives for the mouth.
If you're looking for more last minute tricks for your Halloween party treats, check out 10 Last Minute Halloween Party Ideas
. They’re wicked good!
Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody
and her Tablespoon profile
. Keep an eye out for what she can do with party food!