Jack-o-Lantern Cheesy Beef Taco Dip

Total Time: 30 minutes
Servings: 8 servings

Serve as a dip or use in tacos or burritos. It's spooktacular!



For the Dip:

  • 1/2 pound (225g) lean ground beef (it's less greasy than regular beef)
  • 1 (15ml) Tablespoon olive oil
  • 4 green onions , chopped
  • 7- ounce can (198g) diced green chili
  • 2 Tablespoons (30ml) chili powder
  • 2 teaspoons (10ml) ground cumin
  • 1 teaspoon (5ml) paprika
  • 1 jalapeño , minced (or to taste)
  • 1 cup (240ml) mayonnaise
  • 1  8- ounce package (226g) cream cheese
  • 1/2 teaspoon sea salt , or to taste
  • 8-12 ounces (226-340g) shredded cheddar cheese, divided
  • Serve with tortilla chips or crackers

For the Jack-o-lantern face:

  • 3 Tortilla chips , preferably blue tortilla chips for eyes and nose
  • Jalapeño , for stem
  • sliced black olives , for teeth


  1. Pre-heat oven to 375° F
  2. Reserve and set aside about 1/2 cup shredded cheddar cheese, which is for the topping. Remaining cheese is for the dip.
  3. Heat pan on medium high, add oil and cook beef until brown. Add green onions, green chili, chili powder, ground cumin, paprika, jalapeño. Cook for about 1 minute until combined.
  4. Add mayo, cream cheese, salt and remainder of the cheddar cheese. Turn heat to low. Stir for about 2 minutes or until cheeses completely melted. Use paper towels to blot any excess grease released from the beef.
  5. Transfer dip to a round 8 inch baking dish. Top with remaining cheddar cheese.
  6. Bake for 10-15 minutes or until the top layer of cheese is melted and dip is bubbly.
  7. Make jack-o-lantern face by using 3 tortilla chips: two for the eyes, one for the nose. Lay black olives to make the teeth and add jalapeño stem on top
  8. Serve with tortilla chips.