Mummy Taco Dip

How to Make Mummy Taco Dip

1. 1

   Step 1: Season and warm the beans

   In a medium bowl stir the taco seasoning into the refried beans until evenly combined. Transfer the mixture to a shallow 9x13-inch (or similar) serving dish and spread into a smooth layer; microwave 60–90 seconds or warm gently on the stove if you prefer the dip slightly warm before assembling.

   For this step

   • 1 can (16 oz)Refried beans (canned)
   • 1 tablespoonTaco seasoning
   
2. 2

   Step 2: Make the guacamole

   Halve and pit the avocados and scoop the flesh into a bowl. Mash with the lime juice and salt to taste until you reach a chunky but spreadable consistency.

   For this step

   • 2 mediumRipe avocados
   • 1 tablespoonFresh lime juice
   • 1/2 teaspoonSalt
   
3. 3

   Step 3: Add the guacamole layer

   Spread the mashed avocado evenly over the seasoned refried beans, creating a smooth, level surface for the cheese and toppings.
   
4. 4

   Step 4: Top with cheese

   Evenly sprinkle the shredded cheddar over the guacamole layer so it covers the surface and provides a bright backdrop for the mummy decoration.

   For this step

   • 1 1/2 cupsShredded cheddar cheese
   
5. 5

   Step 5: Pipe the mummy bandages and add eyes

   Spoon the sour cream into a small resealable plastic bag and snip a tiny corner (or use a piping bag). Pipe thin, slightly irregular zigzag stripes across the dip to resemble mummy bandages. Place two sliced black olives near the center as the mummy's eyes and, if you like, add a few diced tomatoes as accents around the face.

   For this step

   • 1 cupSour cream (for piping bandages)
   • 3/4 cupDiced tomatoes or pico de gallo
   • 1/4 cupSliced black olives
   
6. 6

   Step 6: Chill briefly and serve

   Chill the assembled dip 20–30 minutes to let flavors meld and help the sour cream stripes set. Serve with tortilla chips on the side for scooping.

   For this step

   • 10 ouncesTortilla chips (for serving)

1. In a medium bowl stir the taco seasoning into the refried beans until evenly combined. Transfer the mixture to a shallow 9x13-inch (or similar) serving dish and spread into a smooth layer; microwave 60–90 seconds or warm gently on the stove if you prefer the dip slightly warm before assembling.
2. Halve and pit the avocados and scoop the flesh into a bowl. Mash with the lime juice and salt to taste until you reach a chunky but spreadable consistency.
3. Spread the mashed avocado evenly over the seasoned refried beans, creating a smooth, level surface for the cheese and toppings.
4. Evenly sprinkle the shredded cheddar over the guacamole layer so it covers the surface and provides a bright backdrop for the mummy decoration.
5. Spoon the sour cream into a small resealable plastic bag and snip a tiny corner (or use a piping bag). Pipe thin, slightly irregular zigzag stripes across the dip to resemble mummy bandages. Place two sliced black olives near the center as the mummy's eyes and, if you like, add a few diced tomatoes as accents around the face.
6. Chill the assembled dip 20–30 minutes to let flavors meld and help the sour cream stripes set. Serve with tortilla chips on the side for scooping.