Ingredients
20 flour tortillas (8 inches)Cooking spray1/2 to 1 teaspoon seasoned salt2 cans (9 ounces each) bean dip3 medium ripe avocados, peeled2 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon pepper1 cup sour cream1/2 cup mayonnaise1 envelope taco seasoning2 cups shredded cheddar cheese1 cup sliced ripe olives4 green onions, sliced1 large tomato, seeded and chopped
Preparation
Cut tortillas with a ghost- or pumpkin-shaped 3-1/2-in. cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with seasoned salt. Bake at 350° for 5-8 minutes or until edges just begin to brown. Remove to wire racks.
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.
