Monday, November 3, 2014

Day of the Dead Layered Dip

A Wilton Skull Cake Pan and a classic appetizer recipe turns Layered Bean Dip into a festive Day of the Dead specialty!

A couple months ago, Michael and I were wandering in a craft store, doubtless gathering supplies for something particular - but in the way of all craft store shopping, several random items found their way into our cart.

One of those random things was this cake pan - and it's a cool cake pan, isn't it?  Thing is, we officially aren't eating wheat (occasionally we unofficially are), so I do not make cake.

But, it was a skull! Skulls are cool!

There would surely be something amazing I could do with this, even if it wound up being holding candy for trick or treaters.

About a week ago I figured out what I wanted to do - we had a potluck coming up, and I decided to make a layered dip - but put it in this pan, decorate it with a few of the toppings, and hopefully wind up with a sort of sugar skull effect.

 Then, circumstances forced us to cancel our plans to attend the potluck, so last night this was dinner. And it was delicious!

Of course you can do this layered dip in any sort of casserole dip, but I do think the skull pan adds a special touch.

Day of the Dead Layered Bean Dip

1 lb ground beef
3 T. taco seasoning blend
1 sm can chopped green chiles
1 can refried beans
1/2 cup salsa
1 can black beans, drained
1 cup corn kernels
2 cups shredded cheddar cheese
1 cup sour cream
1 cup shredded iceberg lettuce
1 tomato chopped
1 sm call sliced black olives
avocado slices or guacamole (opt.)
1 diced onion (opt)
jalepeno slices (opt)
(add or subtract ingredients at will!)

1. Brown ground beef, season with taco seasoning blend and mix in green chiles.  Drain cooked beef and spread in pan.  Top with salsa if desired.

2. In a small saucepan, heat refried beans and stir in 1/2 cup of salsa.  Spread refried beans over ground beef in skull pan.

3. Top with a layer of drained, cooked black beans. If desired, top with a layer of corn kernels.

4. Spread shredded cheese over the top.  Bake at 375F for 15 minutes, until all is hot and cheese is melted.  Let rest for about 10 minutes, until cooled slightly.

5. If using guacamole, spread over the top. Spread sour cream over the top.

6. Cover with shredded lettuce.  Decorate as desired with black olives, tomato slices, onion, jalapenos, avocados, etc.

Serve with crispy tortilla chips or veggie sticks. Enjoy!

(On a total total side note, while we were putting this together, it occurred to us how very much this skull pan kind of looked like one of Doctor Who's Cybermen.  That could happen in the future...)

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  1. Amazing pictures! Looks very tasty :)

  2. This is beautiful! Love how fun and festive (and delicious!) this dip looks!

  3. Wow so clever-fab! Thanks for linking up to #tastytuesdays

  4. Brilliant and versatile dish! Thanks for linking up to #tastytuesdays

  5. Thank you for posting on Motivation Monday!

  6. Oh my, this is just too fun! Thanks for sharing it with SYC.

  7. Love this idea, it is healthy and delicious dish. Thanks for sharing with Hearth and Soul blog hop. Pinning.

  8. Hi Lynda,
    I love the dip and the pan is awesome, what a great idea. Hope you are staying warm and cozy on this cold day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. Thats a good idea with the pan! i havent seen a skull pan , how fun! Thanks for sharing with us at Sunday Brunch and have pinned! Have a great week x

  10. You had me at layered dip! That looks absolutely delicious. I need a skull pan for next year!

    Thank you for linking up with Creative Style Linkup! Have a blessed weekend!

  11. That looks great! Yummy too! #tastytuesdays