Spiderweb Dip with Bat Tortilla Chips

Spiderweb Dip with Bat Tortilla Chips
20 chipotle chili and pepper tortillas or flour tortillas (8 inches)
3/4 tsp. garlic salt
3/4 tsp. ground coriander
3/4 tsp. paprika
1/4 tsp. plus 1/8 tsp. pepper
DIP:
1 pkg. (8 oz.) cream cheese, softened
3/4 cup salsa
1/2 cup prepared guacamole
1 to 2 Tbsp. sour cream
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Cut tortillas into bat shapes with a 3-3/4 in. cookies cutter. Place tortillas on baking sheets coated with nonstick cooking spray. Spritz tortillas with nonstick cooking spray. combine the garlic salt, coriander, paprika and pepper; sprinkle over tortillas. Bake at 350° for 5-8 minutes or until edges just begin to brown.

In a small mixing bowl, combine cream cheese and salsa. Spread into a 9-in. pie plate. Carefully spread guacamole to within 1 in. of edges. 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 center edge. Wipe knife clean. Repeat to complete spiderweb pattern. Serve with tortilla bats.