Goblin Dip with Bone Crackers
1 (16 ounce) can chili without beans
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese
1 (8 ounce) jar chunky pico de gallo
1 (4.5 ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin
Toppings:
Shredded Cheddar or Monterey jack cheese with peppers
Chopped black olives
Sliced green onions
Bone Crackers
Cook first 6 ingredients in a heavy saucepan over low heat, stirring often,
15 minutes or until cream cheese is melted. Sprinkle with desired toppings,
and serve warm with Bone Crackers.
Makes 6 cups dip.
Bone Crackers:
2 (13.5 ounce) packages 9-inch flour tortillas
1/2 cup butter or margarine, melted
1/4 teaspoon garlic salt
Cut tortillas with a 3 1/2-inch bone-shape cutter, and place on baking sheets.
Stir together butter and garlic salt; brush mixture on tortillas.
Bake at 250 degrees F for 30 minutes or until crisp.
NOTE: Flour tortillas may be cut into bone shapes using kitchen shears.
Makes 60 crackers.
Source: Southern Living, October 2001