Ingredients
Equipment
Instructions
For the guacamole:
- Cut the avocados in half and remove the pit. Scoop out the avocados into a large bowl. Add the lime juice, salt, Rotel, minced garlic, cilantro and the salt.
- Mash the avocados in the mixture using the back of a fork until you achieve the desired consistency.
- Stir with a spatula until incorporated.
- Spoon the guacamole dip into a serving bowl and smooth the surface of the guacamole with your spatula.
- Place your sour cream in a ziploc bag (or piping bag), cut a small hole in one of the corners and pipe your spiderweb on top of the dip. (Start by making a cross, then two lines creating an X shape. Connect the straight lines with three swooping lines in each section.)
- Place your plastic spiders on top of the dip.
For the chips:
- Preheat your oven to 300°F (150°C).
- Using your cookie cutters, cut shapes out of the tortillas. Place them flat on a cookie sheet, spritz with olive oil or cooking spray, and sprinkle with salt.
- Bake for about 10 minutes while keeping a close eye on the chips so they don't burn. If the chips start to curl, flip them over during baking.
Assembly:
- Place the bowl with the guacamole on your serving platter and scatter the spooky chips around the dip.
- Serve and enjoy!
Notes
- Choose ripe avocados by squeezing the avocado gently and if the avocado gives a little when you squeeze it but doesn't cave in, it is probably ripe.
- Watch chips closely while baking so they don't burn. If they start to curl, flip them halfway through baking.