Spiderweb Dip With Bat Tortilla Chips – a delicious recipe with pepper, Cooking spray, garlic salt, ground coriander, paprika, pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Cut tortillas into bat shapes with a 3-3/4-in. cookie cutter. Place tortillas on
2
coated with cooking spray. Spritz tortillas with cooking spray. Combine the garlic salt, coriander, paprika and pepper; sprinkle over tortillas. Bake at 350u00b0 for 5-8 minutes or until edges just begin to brown.
3
In a small bowl, combine cream cheese and salsa. Spread into a 9-in. pie plate. Carefully spread guacamole to within 1 in. of edges.
4
Place sour cream in a small resealable plastic bag; cut a small hole in a corner of bag. Pipe thin concentric circles an inch apart over guacamole. Beginning with the center circle, gently pull a knife through circles toward outer edge. Wipe knife clean. Repeat to complete spiderweb pattern. Serve with tortilla bats.
378
kcal
Calories
22
g
Fat
34
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 20 chipotle chili and pepper tortillas or flour tortillas (8 inches), Cooking spray, 3/4 teaspoon garlic salt, 3/4 teaspoon ground coriander, and more.
Yes, Spiderweb Dip With Bat Tortilla Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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