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Ghostly Hollows Dip Recipe

Ghostly Hollows Dip (Halloween 7-Layer-Inspired Dip with Ghost Chips)

This Ghostly Hollows Dip is a fun, festive Halloween appetizer made with fresh tomato salsa, creamy cream cheese, homemade guacamole, and a swirl of sour cream, served with crispy homemade ghost-shaped tortilla chips. It’s colorful, easy to prepare, and perfect for Halloween dinner parties, potlucks, office celebrations, and spooky party buffets. The fresh, zesty layers pair beautifully with the crunchy, seasoned chips, making this a crowd-pleasing dip everyone will want to try.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Appetizer, Snack
Cuisine mexican-inspired, Tex-Mex
Servings 12
Calories 280 kcal

Equipment

  • Baking sheet
  • Parchment paper or nonstick cooking spray
  • Ghost-shaped cookie cutter
  • Mixing bowls
  • Cutting Board
  • Sharp Knife
  • Fork
  • Spoon or spatula
  • Pie plate or shallow serving dish
  • Small bowl for seasoning
  • Measuring spoons

Ingredients
  

For the Ghost Tortilla Chips

  • 20 flour tortillas
  • ¾ teaspoon garlic powder
  • ¾ teaspoon ground coriander
  • ¾ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • Nonstick cooking spray as needed

For the Fresh Tomato Salsa

  • 4 Roma tomatoes diced
  • ½ large onion finely chopped
  • 1 serrano pepper finely minced
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh cilantro finely chopped
  • Salt to taste

For the Guacamole

  • 2 ripe avocados
  • 1 small tomato finely chopped
  • ¼ cup finely chopped onion
  • A dash of fresh lemon juice
  • ¼ teaspoon garlic powder
  • Salt to taste

For the Creamy Dip Layers

  • 8 ounces cream cheese softened
  • 2-3 tablespoons sour cream

Instructions
 

Prepare the Ghost Tortilla Chips

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
  • Use a ghost-shaped cookie cutter to cut ghost shapes from the flour tortillas. You should get approximately four ghosts from each tortilla, depending on the size of your cutter. Save the remaining tortilla scraps for tortilla soup or another recipe.
    Use a ghost-shaped cookie cutter to cut ghost shapes from the flour tortillas
  • Arrange the tortilla ghosts in a single layer on the prepared baking sheet.
    Arrange the tortilla ghosts in a single layer on the prepared baking sheet
  • Lightly spray them with cooking spray so they crisp up in the oven.
    Lightly spray them with cooking spray so they crisp up in the oven.
  • In a small bowl, combine the garlic powder, ground coriander, paprika, and black pepper.
    In a small bowl, combine the garlic powder, ground coriander, paprika, and black pepper
  • Sprinkle the seasoning mixture evenly over the tortilla ghosts. For variety, leave some lightly seasoned with garlic powder alone.
    Sprinkle the seasoning mixture evenly over the tortilla ghosts. For variety, leave some lightly seasoned with garlic powder alone.
  • Bake for 5–8 minutes, watching carefully until the edges are lightly golden and the chips are crisp. Allow them to cool on the baking sheet while you prepare the dip.

Make the Fresh Tomato Salsa

  • Cut the Roma tomatoes into small, bite-sized pieces and transfer them to a mixing bowl.
  • Peel the onion and finely chop half of a large onion.
    Peel the onion and finely chop half of a large onion
  • Remove the stem from the serrano pepper, slice it lengthwise, and remove the seeds and inner membranes if you prefer a milder salsa. Finely mince the pepper, taking care to avoid touching your eyes or face afterward. Wearing gloves is recommended when handling hot peppers.
    Remove the stem from the serrano pepper, slice it lengthwise, and remove the seeds and inner membranes if you prefer a milder salsa
  • Add the chopped onion and serrano pepper to the tomatoes. Stir in the garlic powder, fresh cilantro, and salt to taste. Mix well and set aside.

Prepare the Guacamole

  • Cut the avocados in half, remove the pits, and scoop the flesh into a clean bowl. Mash with a fork until creamy but still slightly chunky.
    Cut the avocados in half, remove the pits, and scoop the flesh into a clean bowl
  • Add the chopped tomato, finely chopped onion, lemon juice, garlic powder, and salt. Stir until everything is evenly combined. Taste and adjust the seasoning or lemon juice as needed.

Make the Creamy Salsa Base

  • Place the softened cream cheese in a mixing bowl. Add the prepared salsa and stir until the mixture is smooth and evenly combined.
    Place the softened cream cheese in a mixing bowl. Add the prepared salsa and stir until the mixture is smooth and evenly combined
  • Spread the salsa and cream cheese mixture across the bottom of a shallow pie plate or serving dish. Smooth the surface with a spoon or spatula to create an even base.
    Spread the salsa and cream cheese mixture across the bottom of a shallow pie plate or serving dish

Layer the Guacamole and Decorate

  • Carefully spread the guacamole over the salsa and cream cheese layer, covering the surface as evenly as possible.
  • Spoon the sour cream into a small piping bag or a zip-top bag with a tiny corner snipped off. Pipe a circle, decorative swirl, or spooky tombstone shape over the guacamole. You can also create little ghostly designs to match the Halloween theme.
    Carefully spread the guacamole over the salsa and cream cheese layer, covering the surface as evenly as possible
  • Arrange the cooled ghost tortilla chips around the dip or stand a few upright along the edges of the serving dish for a festive presentation.
  • Serve immediately, or cover and refrigerate until ready to serve.
    Ghostly Hollows Dip

Notes

  • Prevent browning: The lemon juice helps slow oxidation in the guacamole, but its surface may still darken over time. Press plastic wrap directly against the guacamole if storing it before assembly.
  • Adjust the heat: Remove the serrano pepper seeds and membranes for a milder salsa, or use only half the pepper if you prefer less spice.
  • Keep the chips crisp: Let the tortilla ghosts cool completely before storing or serving. Avoid covering them while warm, as trapped steam can make them soft.
  • Watch the oven: Thin tortilla ghosts can brown quickly, so check them frequently during the final minutes of baking.
  • Use the scraps: Bake the leftover tortilla pieces with a little seasoning for extra dipping chips, or save them for soups and casseroles.
Keyword Ghostly Hollows Dip