Tortilla Bats & Dip
Greet you Halloween guests
with a spicy “Web” appetizer ready for dipping with garlic flavor “Tortilla Bats.” The
cream cheese, salsa, and guacamole dip is layered and chilled before the web
effect is created by pulling a toothpick through piped concentric circles. Bats
are cut out with a metal cookie cutter, flavored with a garlic mixture, and
baked. Leftover pieces can be cut into
strips and served over salad and soups. Always remember to clean up the kitchen.
Dip
1 8-ounce package cream cheese, softened
3/4 cup salsa
1 11-ounce jar prepared guacamole dip
2 tablespoons sour cream
Stir together cream cheese
and salsa in a bowl. Using a rubber spatula, spread into a 9-inch
pie plate and chill for 1/2 hour. Next
spread guacamole dip over cream cheese mixture and chill for another
1/2-hour. Spoon sour cream into a small piping
bag or resealale bag with a small hole cut in corner.
Beginning at the
center, pipe circles about 1-inch apart over guacamole. Gently pull a toothpick through circles
toward outer edge to create a web pattern.
Refrigerate until served with tortilla bats. Yield:
1 1/2 cups dip.
Bats
16 6 -inch white corn tortillas
2 teaspoons garlic salt
1 teaspoon paprika
Preheat oven to
350-degrees. Cut tortillas into bat
shapes with a 3 to 4-inch cookie cutter.
Place bats on a non-stick cookie sheet and spritz
with a bit of olive oil. In a small
dish, mix together garlic salt and paprika.
Sprinkle over bats and bake for 5-7 minutes or until edges just begin to
brown. Let cool.
Carolyn Gass
Hardimon, M. S. Family and Consumer
Science Home Economist