Print Recipe

Goblin Dip with Bone Crackers

RG

Ingredients

Dip

  • 1 (16 ounce) can chili without beans
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) jar chunky pico de gallo
  • 1 (4.5 ounce) can chopped green chiles, undrained
  • 1/2 teaspoon ground cumin

Bone Crackers

  • 2 (13.5 ounce) packages 9-inch flour tortillas
  • 1/2 cup butter or margarine, melted
  • 1/4 teaspoon garlic salt

Toppings

  • Shredded Cheddar or Monterey jack cheese with peppers
  • Chopped black olives
  • Sliced green onions

Instructions

  1. Dip: Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers.
  2. Bone Crackers: Cut tortillas with a 3 1/2-inch bone-shape cutter, and place on baking sheets.
  3. Stir together butter and garlic salt; brush mixture on tortillas.
  4. Bake at 250 degrees F for 30 minutes or until crisp.

Makes 60 crackers; 6 cups dip.

Flour tortillas may be cut into bone shapes using kitchen shears.

Source: Southern Living, October 2001


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