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Spooky Black Bean Halloween Dip with Bat Chips

Spooky Black Bean Halloween Dip with Bat Chips - featured image
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A smoky, creamy black bean dip that looks like a witch’s cauldron, served with homemade tortilla chips shaped like bats. Perfect for Halloween parties and ready in under 20 minutes.

Ingredients

Scale
  • 2 cans (15 oz each) canned black beans, drained (reserve ¼ cup liquid)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon of the sauce
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt (or to taste)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • 8–10 corn tortillas (6-inch size)
  • Olive oil spray (or 2 tablespoons melted coconut oil)
  • Flaky sea salt (for sprinkling)
  • Bat-shaped cookie cutter (2-3 inches)
  • Optional toppings: queso fresco or cotija cheese (crumbled), sour cream or Greek yogurt, pickled jalapeños, toasted pumpkin seeds

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Stack 3-4 corn tortillas on a cutting board. Use a bat-shaped cookie cutter to press down firmly and cut out bat shapes. Repeat with remaining tortillas.
  3. Arrange bat chips in a single layer on prepared baking sheets, ensuring they don’t touch. Lightly spray or brush both sides with olive oil and sprinkle with flaky sea salt.
  4. Bake bat chips for 8-10 minutes, flipping halfway through, until lightly browned and crisp. Let cool on baking sheet for 5 minutes.
  5. While chips bake, warm olive oil in a small skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add cumin and smoked paprika, stirring constantly for 10 seconds.
  6. Transfer garlic-spice mixture to a food processor. Add drained black beans, reserved ¼ cup bean liquid, minced chipotle pepper and adobo sauce, lime juice, and salt. Pulse to break down, then process for 30-45 seconds until smooth and creamy. Scrape down sides as needed.
  7. Taste and adjust seasoning with more salt, lime juice, or adobo sauce as desired. Dip should be thick but scoopable.
  8. Transfer dip to a serving bowl. Smooth the top with a spatula, creating a slight well if adding toppings. Garnish with chopped cilantro and any optional toppings.
  9. Arrange bat chips around the dip, sticking them in at slight angles. Serve immediately while chips are warm and crispy.

Notes

For a milder version, skip the chipotle pepper and use only smoked paprika. For extra heat, add a second chipotle pepper. The dip can be made up to 3 days ahead and stored in the refrigerator; reheat gently before serving. Bat chips are best made fresh but can be stored in an airtight container at room temperature for up to 5 days. If chips lose crispiness, refresh in a 350°F oven for 3-4 minutes.

Nutrition

Keywords: Halloween dip, black bean dip, bat chips, spooky appetizer, Halloween party food, vegan dip, gluten-free appetizer

Find it online: https://fizzlefork.com/spooky-black-bean-halloween-dip-with-bat-chips/