Graveyard Taco Dip
From our kitchen · October 27, 2026
A taco dip is welcome at almost any gathering. For Halloween, I put a few baked tortilla tombstones in the top and give it a new name.
The dip has layers of beans, seasoned sour cream, salsa, cheese, and lettuce. Drain watery salsa before spreading it, and dry the lettuce well. That keeps the bottom of the dish from becoming a puddle halfway through the evening.
I bake the tortilla shapes ahead and store them separately. They only go into the dip when it is time to eat. If a tombstone tips over, somebody can use it as a chip. This is a fairly accommodating graveyard.
Graveyard Taco Dip
- Serves
- 12
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
Ingredients
1 can (16 ounces) refried beans
1 cup sour cream
1 tablespoon taco seasoning
¾ cup thick salsa, drained if watery
1 cup shredded cheddar
1½ cups finely shredded romaine, washed and dried
¼ cup sliced black olives
3 small flour tortillas
1 teaspoon olive oil
2 tablespoons sour cream, for lettering
Tortilla chips, for serving
Directions
- 1
Heat the oven to 375°F. Cut tortillas into about eight small tombstone shapes, roughly 2–3 inches tall. Brush lightly with oil and place on a baking sheet.
- 2
Bake 8–10 minutes, turning once, until crisp and lightly golden. Cool completely.
- 3
Spread beans in a 9-by-9-inch dish. Mix 1 cup sour cream with taco seasoning and spread over the beans.
- 4
Layer salsa, cheddar, and lettuce over the sour cream. Scatter olives on top. Cover and refrigerate until serving.
- 5
Pipe simple RIP lettering on cooled tortilla tombstones with the extra sour cream in a small food bag. Just before serving, stand the tombstones in the dip and serve with chips.
Kitchen tip
Assemble the dip up to 6 hours ahead, adding lettuce and tortilla decorations shortly before serving.
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