Halloween is one of my favorite holidays because of the trick-or-treaters, their costumes and their excitement as they run from house to house. Some were lucky to be pulled in little wagons. My home sat on just about an acre (like everyone else in the new development) so there was a little walking! I lived there for 12 years and I was able to watch many neighborhood kids grow up. I knew them by name as well as their parents.
Now, I live in an older community and the few kids are only interested in going to parties with their friends. I do miss the cute little ones!
This is a simple and perfect accompaniment to your Halloween festivities. I saw this idea in Southern Living but they used only bone cutters – I used a variety and created my own recipe.
Actually, it is a queso recipe and if you would like more ideas for dips go here to see 9 different versions. The fun part of this recipe is making the “spooky”tortilla chips – oh, and of course eating them!
For more cute Halloween treats please go here where my lengthy post with lots of great recipes was featured on Fiesta Friday # 37 (2014). Many especially liked the upturned cupcakes with “witches legs” sticking out!
Goblin Dip with Spooky Tortilla Chips
Spooky Flour Tortilla Chips:
- flour tortillas (or try using spinach tortillas)
- canola oil for brushing
- sea salt and/or seasonings of your choice
- various metal Halloween cookie cutters
- food coloring diluted with water for the eyes of the ghosts
Cut out your chips with metal cutters and place on a baking sheet. I did have to use a little force to cut through the flour tortillas – I kind of twisted the cutters.
Brush each “tortilla cookie” lightly with oil. Sprinkle sea salt lightly and add any other seasonings which is optional. I find the dip is so good the chips don’t need anything but a little oil and a light sprinkling of fine sea salt.
If you want to give your ghosts “eyes” dilute food coloring (I used blue) with water and place a couple of dots on the faces. Do not brush any oil on the faces as the eyes will streak.
Save the scraps to bake/fry and throw into salads, soups or other recipes of your choice.
Bake at 350 degrees for 3-4 minutes, turn the baking sheet and bake another 3-4 minutes or until crisp and lightly browned. Kind of depends on the size of your chips. Be careful not to burn!
Spooky Corn Tortilla Chips: (adapted from thelemonbowl)
Corn tortilla chips are much easier to cut out than the flour tortillas and also need to cook longer. The first batches I made were chewy and hard to eat as I cooked them the same as the flour tortillas.
The recipe I found used the 350 degree temperature but said to cook 18-25 minutes. Whoa! In my oven at 18 minutes they were burnt – let alone going 25 minutes.
I cooked them for 6 minutes, turned the pan and cooked another 6 minutes watching carefully towards the end. You want them crispy but not overdone. Factors depend on the size of your chips and of course your oven!
Basically, brush on oil lightly. Combine 1 tbsp. cumin, 1 tbsp. smoked paprika, 1 tsp. salt and 1/2 tsp. pepper in a spice jar with holes. Sprinkle the spice mixture lightly over the chips.
Cook approximately 12 minutes total – may need more/less time – you be the judge. Allow to cool and serve with Goblin Dip.
These were nicely seasoned and would go well with this dip – it’s up to you.
Goblin Dip:
- 16 oz. can of chili without beans (or use your homemade chili)
- 16 oz. can refried beans – I like to use a spicy variety
- 8 oz. of your favorite salsa or pico de gallo
- 8 oz. cream cheese, softened
- 4.5 oz. green chiles, chopped and undrained (could use fresh peppers such as jalapenos)
- garnish with pepper jack cheese, shredded or a cheese of your choice
- chives, chopped or green onion slices to garnish
- freshly sliced jalapenos are nice too
Combine the first six ingredients in a saucepan or you could use a slow cooker or even a fondue pot. Cook until the cream cheese melts, stirring to mix and the dip is heated through. Serve warm/room temperature with the tortilla chips.
Comment: I froze some of this dip and almost 3 months later it was still delicious. The texture changed but all you have to do is heat it up to bring the ingredients back together.
http://cookingwithauntjuju.com/2018/10/05/goblin-dip-with-…y-tortilla-chips/
The cookie cutter shapes I used; pumpkins, 3 kinds of ghosts, 3 sizes of bones, candy corn, bat and witches hat.
Very spicy with cumin and smoked paprika…
October 13th update: Listening to Food Network and Trisha Yearwood is making spooky chips too but used spinach tortillas. Great Idea! She even used similar cutters, the ghost is exactly the same.
Looks delicious. Love a good spicy dip! 🙂
Thanks – a good dip and good dippers 🙂
What fun. Here in Sweden we don’t celebrate Halloween as you do over your way. It’s catching on, but not door to door. Instead we have Halloween parties and invite kids and parents. So, you’ve just given me a great idea for our party this year to treat or trick with. Thanks for sharing.
Thanks Ron – I think Halloween parties are great but in my old neighborhood it was all about sharing with each other. We were a friendly bunch – got to know most of them because my husband was the first President of the Association as a board member. I have vivid memories of so many costumes and the little ones were so proud and excited. Are you having a party?
Love the tortilla spooky cutouts! I never would have thought of doing that! I will be adding this to my Halloween repertoire!
Thanks – they do make a fun addition to the Halloween festivities!
My kids will love these!
So much fun and a yummy Halloween treat! We don not get trick or treaters here. Every year I buy candy but most children go down into town where there are more houses.
Thanks Mary – when we lived in the country for 20 years no one walked down our 1/4 mile driveway. I miss the kids but I’m glad not to be buying it as I always managed to get into it 🙂
Hi Judy, yes it’s quite the temptation! Imagine if I skip buying the candy and a trick or treater shows up? Haha😊😂
These are so easy and cute too! I really like the sound of the goblin dip with a spicy kick to it! Brilliant party idea! 🙂
Thanks – the “spooky chips” are very easy to make, the corn tortillas are easier to cut. Any dip of course would be great with these chips 🙂
So cute Judi! I love special little touches like this when entertaining and that dip looks delicious!
Thanks Julie – I do too! Use a dip of your choice (this one is good) and any seasonings on the chips if you want.
Hello ‘Aunt Ju Ju’- love this recipe- so cute! I remember the days when we used to trick-or-treat and some of the houses used to give us homemade popcorn balls and even homemade toffee apples! Sadly, no more! (BTW, I saw your posts from Jeff’s ‘Make it like a man’ blog)
Thanks so much – I remember those days too. You needed to get to the few houses that handed out “special treats” early as they sometimes ran out of their goodies. I have such fond memories of my childhood days “trick-or-treating”; to this day it is a favorite holiday. Just miss the kids…
Oh I remember the witches legs cupcakes!! You’ve got quite a collection of adorable Halloween treats! Your spooky tortilla chips are such a great idea. I was making something kinda similar today but not quite the same. I hope the photos turn out ok, it was starting to get dark when I finished. Maybe I’ll post this weekend.
Hard to believe I made those cupcakes for FF #37! I do love Halloween – probably my favorite holiday. The tortilla chips can be made with spinach or tomato tortillas but the flour ones look better with a dip. I hear you about the light – my pictures inside are often not the best as I have no props – just natural light or a light bulb! You always have such beautiful pictures! I keep saying I need to work on that 🙂