Make this appetizer for your Halloween party!

“Boo”rrific Black Bean Dip with Chips

Ingredients

9 flour tortillas
2-1/4 teaspoons taco seasoning
4 bacon strips, diced
1/4 cup each chopped onion, sweet red and green pepper
2 garlic cloves, minced
2 — 15 ounces cans black beans, rinsed and drained, divided
2/3 cup picante sauce
2 tablespoons lime juice
2 teaspoons minced chipotle pepper in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons minced fresh cilantro

Directions

~Preheat oven at 350°.

~Cut tortillas with a 3-in. ghost-shaped cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with taco seasoning. Bake for eight to 10 minutes. Remove to wire racks to cool.

~In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings.

~In the drippings, saute onion and peppers until tender. Add garlic; saute one minute longer. Add one can of beans and mash. Add the picante sauce, lime juice, chipotle peppers, cumin, salt, and remaining beans.

~Heat through. Stir in bacon and cilantro. Serve with ghost chips.