Spidery Nacho Dip

Put a fright on your Halloween festivities with this Spidery Nacho Dip.

INGREDIENTS:

2 (15-ounce) cans HORMEL® Vegetarian Chili
1 (12-ounce) package HORMEL® Taco Meats Beef Crumbles
1 1/2 cups thick and chunky salsa
1 cup shredded lettuce
1 cup shredded Mexican cheese blend
1 cup guacamole
½ cup sour cream

DIRECTIONS:
1. Heat chili and beef crumbles according to package instructions. Layer chili and then beef crumbles onto a 12- to 14-inch round serving plate.
2. Drain salsa in a strainer to get rid of excess juice. Spread salsa over warm chili and beef mixture, leaving some of the bottom layer showing.
3. Repeat layering with lettuce and then cheese with layers in between showing. Spoon guacamole on top.
4. Place sour cream in a sealable plastic sandwich bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider and serve with tortilla chips.

Thanks to Hormel for this recipe!