Graveyard Dip and Bones height=

Graveyard Dip and Bones

Give your guacamole dip game a SPOOKY twist this year with this recipe that's sure to be a hit at any Halloween festivity! Comes with vegetarian and vegan options.

By: Beyond Meat
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Beyond Meat Beef Crumbles


Refried beans

Shredded cheddar cheese or Vegan cheddar shreds from Daiya or Follow Your Heart

Iceberg lettuce, shredded


Sour Cream or Vegan sour cream from Toffuti or Follow Your Heart

Premade puff pastry or breadstick dough

Special equipment: piping or Ziploc bag


Take out the puff pastry and allow it to thaw for 40 minutes.

Cut each third in half, and each half into three pieces, ending up with 18 strips in total. Preheat the oven to 400°

Roll each strip with your hands so that it is rounded. Take two rolls and twist them around each other. Then take the loose ends and roll them into the center, making a heart shape. Press down at the base so that it doesn't unravel during baking and repeat on the other side to form the ends of the Bones. Bake for 6-10 minutes until lightly golden brown. Serve with the Six-Layer Graveyard Dip.

In a large glass bowl, begin layering salsa, refried beans, shredded lettuce, cheddar shreds and guacamole. Cook Beyond Beef in a pan with some oil for 3-4 minutes and use as the finishing layer of the dip. Decorate with sour cream piped carefully in a spooky spider web design. Enjoy!

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