Goblin Dip With Bone Crackers

Goblin Dip With Bone Crackers

1 (16-ounce) can chili without beans
1 (8-ounce) jar chunky pico de gallo
1 (16-ounce) can refried beans
1 (4.5-ounce) can chopped green
1 (8-ounce) package cream cheese chilies, not drained

  1. Cook chili, refried beans, cream cheese, pico de gallo, and green chilies in a heavy saucepan over low heat, stirring often, 15 minutes or until chees is melted.
  2. Sprinkle with desired toppings and serve warm with Bone Crackers.

Cook chili, refried beans, cream cheese, pico de gallo, and green chilies in a heavy saucepan over low heat, stirring often, 15 minutes or until chees is melted.

Sprinkle with desired toppings and serve warm with Bone Crackers.

Toppings:

  1. Shredded Cheddar or Monterey Jack cheese with peppers
  2. Chopped black olives
  3. Sliced green onions

Bone Crackers:

2 (13.5 ounce) packages of 9-inch flour tortillas
1/2 cup butter, or margarine, melted
1/4 teaspoon garlic salt

PREHEAT OVEN TO 250 DEGREES.

  1. Cut tortillas with a 3.5-inch, bone-shaped cutter, or cut into bone shapes using kitchen shears.
  2. Place on baking sheets.
  3. Stir together butter and garlic salt; brush mixture on tortillas.
  4. Bake at 250 degrees for 30 minutes or until crisp.

Yields 60 crackers.

David Buco