This dip is a fantastic way to kick off your Halloween Dinner Party, bring to an office celebration, a pot luck, or add to the party buffet. It’s full of everything everyone loves; salsa, cream cheese, guacamole and ghost chips!
Ghostly Hollows Dip
To make ghost chips: 20 Flour Tortillas 3/4 teaspoon Garlic Powder 3/4 teaspoon Ground Coriander 3/4 teaspoon Paprika 1/4 teaspoon Ground Black Pepper Ghost Cookie Cutter
To make Salsa:
4 Roma Tomatoes 1/2 Large Onion 1 Serrano Pepper 1 teaspoon Garlic Powder 1 teaspoon Fresh Cilantro Dash Salt
To make guacamole:
2 Avocados 1 Small Tomato 1/4 cup Onion Dash Lemon Juice 1/4 teaspoon Garlic Powder
You also need:
8 ounces Cream Cheese~softened 2-3 tablespoons Sour Cream 
To make the ghost chips, cut out the chips with your cookie cutter. I got 4 ghosts out of every tortilla. Keep the scraps and bake them to use in tortilla soup or in another recipe. 
Place the ghosts on a cookie sheet covered with parchment paper. You could also spray the sheet with pan spray instead of using the parchment. Preheat oven to 350 degrees. 
In a small bowl, mix together the garlic powder, ground coriander, paprika, and pepper. 
Lightly spray the tortillas with pan spray.
Sprinkle the ghosts with the dry mix. I sprinkled half with the dry mix and half with garlic powder only. Both taste great! Bake for 5-8 minutes or until just a little brown on the edges. 
Let’s make Salsa! Cut the 4 roma tomatoes in half. 
Cut the halves in quarters.
Chop the quarters into bite size pieces.
Put the chopped tomatoes in a bowl, and cut the ends off of the onion. 
Peel the onion, and cut the onion in half. Take the half and cut 3-4 slices from it. 
Chop the slices into bite size pieces.
Chop the top and bottom off of the serrano chili. Wear gloves if possible, and be careful of inhaling the aroma of the pepper. It is extremely strong, and it can make you cough, and feel as if it is in your throat. You also should be careful to not get any pepper juice on your skin. It itches!! 
Cut it down the middle.
Wash the peppers under cold water. This is where you need to be careful of the aroma. While you hold the pepper under cold water scrape the seeds and the insides until the inside of the seed is bare. 
It should look like this. Slice each piece down the length of it. 
Chop each piece into very small pieces.
Cut about 7 leaves of cilantro. Roll them together and chop into very small pieces. 
Now, our guacamole! I didn’t take a lot of pics for this, but it is pretty much what we did for the salsa. Peel 2 avocados. Place in bowl. Smash them down with a fork. Chop your small tomato, and put it in with the avocado. Chop your onion, like we did when we made salsa. Add it to the tomatoes and avocados. Add the lemon juice and garlic powder. Mix or smash together. 
Add the cream cheese to the salsa. It should be soft to mix easy. 
Place the salsa cream cheese mix in a pie plate. Level it across the top. 
Add the guacamole on top of the salsa. Add a circle of sour cream. I wish I would have made the sour cream in the shape of a tombstone. It would have looked great with … 
the dancing ghosts!! (Scary music here!) Enjoy! Thanks for joining me today. See you next time for our Creature from the Deep Soup!
