Every fall, I rack my brain trying to find new Halloween recipes to grab the attention of my four-year-old daughter. This one was easy – I had a really delicious bean dip that I’ve been meaning to post, so I capitalized on this opportunity to furnish both a bean dip and a Halloween recipe, at that. Every weekend I have off work, at home, is more time for me to create fun Halloween recipes for my family. The list of recipes I want to make is way too long, but I’m always overly ambitious, especially this time of year. ‘Tis the season, right? This is such a great Halloween or fall party recipe along with my Halloween Jack-o’-Lantern Fanta Floats!
This dip is great. If you like this, you’ll love my Frankenguac recipe! Not only do kids love it (at any time of the year actually – #IYKYK), but it makes a great Halloween party appetizer or classroom dip for daycare, homeschool, or for the stay-at-home mom (or working mom) who wants to see their kids smile as they eat the eyes of a jack-o’-lantern! Toddlers and kids love all holidays – my kid has been talking about Halloween, Thanksgiving, Christmas, and Easter all summer long now! Bring on the fall recipes.
What is a Jack-o’-Lantern anyway?
To learn the history of where jack-o’-lanterns originated, we’re traveling back to Ireland. According to History’s article, people have been carving pumpkins (or potatoes if in Ireland) for centuries. Jack-o’-lanterns were named after a man called Stingy Jack. Stingy Jack was out drinking and didn’t want to pay for his drink so he invited the devil to have a drink with him. He later convinced the devil to turn into a coin so that he could pay for their drinks. As soon as the devil transformed into a coin, Jack changed his mind and kept the coin and pocketed it. He put it in his pocket next to a silver cross which stopped the devil from changing back to his original form.
Jack eventually escaped from the devil as he promised he would not disturb Jack for at least one year and that, if Jack dies, he would not claim his soul. The following year, Jack tried to trick the devil yet again by convincing him to climb a tree to get a piece of fruit. While the devil was up in the tree, Jack carved a cross into the tree to prevent the devil from coming down the tree until he swore he wouldn’t bother Jack for the next decade.
Irish and Scottish folklore suggests that people started making their own versions of Jack’s lanterns by carving ghoulish faces into turnips or potatoes and putting them in windows to scare away Stingy Jack and other evil spirits. In England, large beets were used. European immigrants brought the jack-o’-lantern tradition with them when they immigrated to the United States.
Can I make this anytime of year?
Absolutely! Omit the blue corn tortilla chips and olives for a non-holiday bean dip that can be enjoyed year round.
Ingredients in Halloween Jack-o’-Lantern Bean Dip
Cream cheese. Take the cream cheese out 1-2 hours before you start so that it’s soft enough to beat with a hand mixer.
Refried beans. Refried beans are the main ingredient in bean dip. Any type of refried beans will work.
Taco seasoning. Buy or make your taco seasoning – either way, it adds flavor to this recipe.
Sour cream. Sour cream gives the bean dip a creamy, smooth texture.
Diced green chiles. Chiles give the dish flavor and taste.
Jalapeño. Baked jalapeño peppers are not spicy and really make this dish zesty and flavorful.
Cheddar cheese. Freshly grated is always best as the pre-shredded bags of cheese contain additives and chemicals that prevent the cheese from clumping.
Blue corn tortilla chips. Blue corn tortilla chips make the jack-o’-lantern’s eyes and nose.
Sliced black olives. Sliced black olives line up to form a smile.
How to make the best Halloween Jack-o’-Lantern Bean Dip
STEP 1: Preheat your oven to 375°F.
STEP 2: In a medium bowl, use a hand mixer to beat the cream cheese, beans, taco seasoning, and sour cream until creamy. Stir in the chiles, jalapeño, and 2 cups of cheddar. Pour mixture into an 8×8-inch baking dish.
STEP 3: Top with remaining cheddar. Add the olives as the mouth. Bake until cheese is melted, about half an hour. Place 3 blue corn tortilla chips as the eyes and nose. Serve warm with blue corn tortilla chips.
STEP 4: If you make this Halloween recipe, don’t forget to leave a rating and comment!
More Halloween recipes you’ll want to make!
Halloween Jack-o’-Lantern Fanta Floats
Halloween Bloody Finger Hot Dogs
Coffee Filter Tootsie Pop Ghosts
Chocolate Chip Pumpkin Muffins
Final Thoughts
Finally, if you make this Halloween Jack-o’-Lantern Bean Dip, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Halloween Jack-o’-Lantern Bean Dip
Ingredients
- 4 oz. cream cheese softened
- 1 (16 oz. can) refried beans
- ½ package taco seasoning such as McCormick's
- ½ c sour cream
- 4 oz. diced green chiles
- 1 jalapeño diced and seeded; or sub 2-3 diced serrano peppers
- 3½ c cheddar cheese shredded, divided
- blue corn tortilla chips
- black olives sliced
Instructions
- Preheat your oven to 375°F.
- In a medium bowl, use a hand mixer to beat the cream cheese, beans, taco seasoning, and sour cream until creamy. Stir in the chiles, jalapeño, and 2 cups of cheddar. Pour mixture into an 8×8-inch baking dish.
- Top with remaining cheddar. Add the olives as a mouth. Bake until cheese is melted – about 25-30 minutes. Serve warm with your favorite chips. Place chips on the melted cheese as the eyes and nose. The olives move a bit while baking, so it’s up to you whether you want to put them on after it bakes.
- If you make this recipe, don't forget to leave a rating and comment!
Nutrition (per serving)
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