Unholy Guacamole Dip - Cooking with a Buz!

Unholy Guacamole Dip

Yields: 5 servings

Approximately 30 minutes

Good day, and welcome back to all my canna chefs, this is the month of ghouls, ghosts, and goblins. It’s Halloween and it's time to get the scary and creepy decorations out and time to carve some pumpkins. This is such a fun time of year, with costumes, scary decorations, and lots of good snacks! This year I wanted to do my 7-layer dip but with a little Halloween twist, instead of serving it in a bowl this year I will serve it on a platter and make it look like it’s coming out of a pumpkin's mouth. A fun and festive way to serve a common holiday dip that will be sure to grab everyone’s attention. I call it my Unholy Guacamole Dip and it’s this month's Halloween recipe, so grab a bag of your favorite herb, twist one up and let's get Cooking with a Buz!

INGREDIENTS

2-3 Large Avocado

1 can Bean Dip

½ Tsp. Garlic, Minced

¼ C Green Onions, Chopped

1 large Tomato, Diced

¼ Tsp. Ground Black Pepper

1 can Pitted Ripe Olives, Drained and Sliced

1 C Sour Cream

8oz Shredded Mixed Cheeses, taco blend

½ C Mayo taco blend

½ Tbs Chili Powder

¾ tsp Ground Cumin

tsp Ground Black Pepper

2 packs Pita Bread, cut into

¼ tsp Ground Paprika triangles

¼ tsp Garlic Powder

¼ tsp Onion Powder

1 mini Pumpkin, carved

Canna OIive Oil

DIRECTIONS

1. First, on your serving platter put your carved mini pumpkin on one end and start the bean dip coming out the pumpkin's mouth and spread it on the platter, next we will make the guacamole. In a small bowl take the avocados and mash them up, add the lemon juice and minced garlic, mix and add the black pepper, and season with salt to taste.

2. Then spread the guacamole over the bean dip, and now time to move on to the sour cream dip. In a clean bowl, add the mayo, sour cream, and seasonings and mix well. Now spread the sour cream mixture over the guacamole, making sure to completely cover all the guacamole. Now add the shredded cheese on top and put the diced tomatoes and sliced olives around the edges and sprinkle over the top with the chopped green onions.

3. Cover and chill until ready to serve, now let's get the pita bread ready. Preheat your oven to 375 degrees F and place your pita triangles on a baking tray and brush with the canna olive oil and sprinkle with Kosher salt. You can also season them with chili powder or garlic to make your pita chips taste pop. you’ll want to bake in the oven for about 10 minutes or until golden brown. Once the Pita chips are down it’s time to enjoy!