Spider Web Dip

Spider web dip is a quick and easy Mexican-style layered dip topped with a sour cream spider web and black olive spider. This fun Halloween appetizer is perfect for parties and serving with tortilla chips.

Course Appetizers

Cuisine Mexican-American

Prep Time 20

Total Time 20

Servings servings

Calories 249kcal

Author Diane Gail

Ingredients

16 ounce can refried beans drained
10 ounce can diced tomatoes with green chilis with juice
2 tablespoons taco seasoning
3 medium avocados mashed
juice of one lime
3/4 teaspoon granulated garlic
1/4 teaspoon salt
1 1/2 cups sour cream more for web
2 cups finely shredded cheddar cheese
3/4 cup diced roma tomatoes
1/3 cup chopped scallions
1 extra large black olive for spider

US Customary - Metric

Instructions

Combine the drained refried beans, diced tomatoes with their juice, and taco seasoning in a bowl, using a fork to break up the beans. Spread evenly in the bottom of a 10-inch pie dish.
Combine the mashed avocado, freshly squeezed lime juice, granulated garlic, and salt. Spread evenly over the bean layer.
Whisk the sour cream until smooth and spreadable. Spread evenly over the avocado layer.
Sprinkle the finely shredded cheddar cheese evenly over the sour cream layer.
Transfer the sour cream for the spider web to a piping bag fitted with a round tip. Pipe one vertical and one horizontal line across the cheese to make a plus sign and divide the surface into four sections. Add two diagonal lines across those sections to create a total of eight sections.
Starting along the outer edge of the web, pipe connecting lines between each section, letting the center of each line dip slightly inward toward the middle of the web. Continue working inward with progressively smaller connecting lines until the spider web is complete.
Cut one black olive in half lengthwise and place one half cut-side down on the web for the spider’s body. Cut the remaining half crosswise into six thin, curved strips. Arrange three strips on each side of the body to make the legs.

Notes

Dollop each layer evenly over the previous layer before spreading to help keep the layers from blending together.
Keep the avocado layer covered by the sour cream and cheese, when storing leftovers, to slow browning.
If you expect leftovers, consider halving the recipe since the avocado layer is best enjoyed fresh.
Refrigerate leftovers tightly covered. Do not leave the dip at room temperature for more than 2 hours, or 1 hour above 90°F (32°C). For longer serving, keep the dish chilled over ice.

Nutrition