GOBLIN DIP WITH BONE CRACKERS

1 (16-ounce) can chill without beans 1 (16-ounce) can retried beans 1 (8-ounce) package cream cheese
1 (8-ounce Jar chunky pico de gallo
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin

Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions

BONE CRACKERS:

COOK first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers. Yield: 6 cups. Prep: 10min., Cook: 15 min.

2  (13.5-ounce) packages 9-Inch flour tortillas
1/2 cup butter or margarine, melted
1/2 teaspoon garlic salt

CUT tortillas with a 3 1/2 inch bone-shaped cutter, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas. BAKE at 250° for 30 minutes or until crisp. Yield: 60 crackers. Prep: 20 min., Bake: 30 min. NOTE: Flour tortillas may be cut into bone shapes using kitchen shears.