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98% would make again

Jack O' Lantern Chips And Dip

by Arielle Benedekfeatured in 5 Spooky Recipes for Halloween


for 8 servings


  • 3 avocados, halved and pitted
  • 1 lime, juiced
  • 2 roma tomatoes, diced
  • ¼ cup red onion (40 g), chopped
  • ¼ cup fresh cilantro (10 g), chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon chili powder


  • 1 tablespoon butter
  • 1 clove scallion clove, chopped
  • 2 cups cheddar cheese (200 g)
  • 2 cups monterey jack cheese (200 g)
  • ½ cup milk (120 mL)
  • 1 tablespoon cornstarch
  • 4 oz mild green chillis (115 g), 1 can, with juice

Pumpkin Serving Dish

  • 1 pumpkin, whole

Nutrition Info

Shop ingredients with
    Calories 460
    Fat 36g
    Carbs 10g
    Fiber 4g
    Sugar 2g
    Protein 24g

Estimated values based on one serving size.


  1. For the guacamole: Mash avocados with the lime juice. Add the rest of the ingredients and mix thoroughly.
  2. For the queso: In a pot over medium heat, melt 1 Tbsp. butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined.
  3. Serving: Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. Pour queso in the bowl and top with chopped tomatoes. Spoon guacamole coming out of the pumpkin’s mouth. Serve with chips!
  4. Spoon guacamole coming out of the pumpkin’s mouth. Serve with chips!
  5. Enjoy!