Tex-Mex Dip With Spooky Tortilla Chips

• 20 flour tortillas (8 inches)
• Cooking spray
• 1/2 to 1 teaspoon seasoned salt
• 2 cans (9 ounces each) bean dip
• 3 medium ripe avocados, peeled
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 envelope taco seasoning
• 2 cups shredded cheddar cheese
• 1 cup sliced ripe olives
• 4 green onions, sliced
• 1 large tomato, seeded and chopped

1. Cut tortillas with a ghost- or pumpkin-shaped 3-1/2-in. cookie cutter. Place on
2. coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with seasoned salt. Bake at 350u0b0 for 5-8 minutes or until edges just begin to brown. Remove to wire racks.
3. Spread bean dip onto a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. In a small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve immediately with tortilla chips.

flour tortillas, cooking spray, salt, bean dip, avocados, lemon juice, salt, pepper, sour cream, mayonnaise, taco, cheddar cheese, olives, green onions, tomato

Taken from www.tasteofhome.com/recipes/tex-mex-dip-with-spooky-tortilla-chips/ (may not work)