Description
A spooky, bubbling chili cheese dip served in a black cast-iron skillet with crispy tortilla bats sticking out. Ready in under 30 minutes, this festive appetizer looks impressive but is embarrassingly easy to make.
Ingredients
Scale
- 1 block (8 ounces) cream cheese, softened to room temperature
- 1 can (15 ounces) chili, with or without beans
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 packet taco seasoning (optional)
- 1/4 cup pickled jalapeños, chopped
- Salt and black pepper to taste
- 6–8 small corn or flour tortillas
- 2 tablespoons olive oil or avocado oil spray
- 1 teaspoon garlic salt
- 1/2 teaspoon smoked paprika
- Black food coloring (optional, for cauldron effect)
- Fresh chives or green onions, chopped (optional)
- Sour cream for drizzling (optional)
Instructions
- Preheat your oven to 375°F (190°C). Take cream cheese out of the fridge to soften for at least 15 minutes.
- Make the tortilla bats: Stack tortillas on a cutting board. Using a paring knife, cut out bat shapes (simple silhouette with two pointy wings and a body). You should get about 4-5 bats per tortilla. Lay them on a baking sheet in a single layer.
- Season the bats: Mix olive oil, garlic salt, and smoked paprika in a small bowl. Brush lightly over both sides of each tortilla bat. Bake for 6-8 minutes, flipping halfway through, until crispy and slightly browned. Set aside to cool.
- Make the dip base: In a mixing bowl, combine softened cream cheese, sour cream, and taco seasoning (if using). Mix until smooth.
- Layer it up: Spread cream cheese mixture evenly in the bottom of a cast-iron skillet or baking dish. Pour chili over the top and spread gently. Sprinkle chopped jalapeños over chili. Top with 1 cup shredded cheddar and all of the Monterey Jack cheese. Reserve remaining 1 cup cheddar.
- Bake the dip: Place skillet in oven and bake for 15 minutes until edges bubble and cheese is mostly melted. Remove, add remaining cup of cheddar on top, and return to oven for another 5 minutes until cheese is fully melted and golden in spots.
- Assemble the cauldron: Carefully remove skillet from oven (use oven mitts). Let cool for about 3 minutes. Arrange tortilla bats sticking out of the dip at different angles. Drizzle sour cream in a web pattern on top if desired. Sprinkle chopped chives over everything.
- Serve immediately with extra tortilla chips and remaining bats arranged around the skillet.
Notes
Don’t skip the cooling step before serving to prevent cheese burns. Watch tortilla bats closely as they burn quickly. Room temperature cream cheese is essential for a smooth dip. Use a smaller skillet for a deeper, hotter dip. Tortilla bats can be made up to 3 days ahead and stored in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/2
- Calories: 320
- Sugar: 3
- Sodium: 800
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 2
- Protein: 16
Keywords: Halloween, chili cheese dip, tortilla bats, cauldron dip, party appetizer, easy dip, spooky dip