There’s no better way to get in the Halloween spirit than by fixing up some spooky appetizers and dips. There are plenty of things that you can whip up for your next boo bash or Halloween shindig, but we here at Mashed are huge fans of dip. And what better than a dip that not only looks good but one that tastes good, too? This fantastic spider web taco dip is filled with layers of Mexican goodness, and it’s topped with a sour cream web that is good enough to eat. Pair that with some edible spiders (made with black olives), and it’s sure to be the hit at your next party. The great part about this recipe is that it’s good for all ages.
Recipe developer Jaime Bachtell-Shelbert came up with this cute dip, and it’s simply the best. "This dip is a fun, crowd-pleasing dip to serve at a Halloween party," Bachtell-Shelbert shares. We couldn’t agree more! Keep scrolling to find out how to make this tasty dip.
Gather the ingredients for spider web taco dip
The first step in the process is making a list of all the ingredients you need in order to whip up this tasty dip. Be sure to check at home for items you may already have in your fridge and pantry.
Start in the canned goods section, and grab a can of refried beans. Next, swing by the spice aisle, and grab some chili powder, garlic powder, smoked paprika, and cumin. The recipe also calls for chunky salsa and guacamole. In addition, you’ll want to grab some shredded Mexican cheese, sliced olives, and two whole black olives. In the produce aisle, you can pick up grape tomatoes and a bell pepper. The last thing you need is sour cream. "This can easily be made vegan by subbing dairy-free sour cream and cheese," Bachtell-Shelbert notes.
Mix the beans and spices
Now that you have all of the ingredients before you, it’s time to kick off this cooking party. Don’t worry, because this is a total snap to whip up, and it’s really fun to make!
Start by grabbing a bowl and adding the can of refried beans. At this time, you can also toss in your spices like chili powder, garlic powder, paprika, and cumin. This will take the flavor of the beans to a whole new level.
Using a spoon, mix everything together until it’s well-combined. Then, spread the bean mixture evenly on a dinner plate until it’s covered on the edges.
Drain the salsa, layer it over the beans, and then add a layer of guacamole
Now, take your salsa, and be sure to drain any excess liquid. You can do this however you would like, but using a colander is probably the easiest option. The reason why Bachtell-Shelbert recommends that you select chunky salsa is to avoid the dip getting soggy. This is key, so follow the advice!
You’ll then pour the salsa on top of the beans. Use a spoon or a spatula to smooth out the salsa and make an even layer on top of the beans. Then, top the salsa with guacamole, and gently spread for your third layer. Now you’re moving along nicely!
Spread the cheese, and make the sour cream spider web
Now, spread the cheese along the perimeter of the plate. Then, do the same with the sliced olives, tomatoes, and peppers. This dish is really on its way to becoming a creative piece of art, are we right?
Next, it’s time to use your skills to make the sour cream spider web. Using a squeeze container of sour cream or a quart bag with a hole in the corner, make a cross atop the area of the guacamole. Then, make an "X" through the cross. Now you should have an asterisk pattern. Connect the lines by making soft curves between them, starting with the tips and then doing a smaller curve below. Pretty simple, right?
Make the olive spider, and enjoy
Now, make the olive spider by cutting two olives in half lengthwise. Set aside one of the halves, and then use the other halves to make legs. Slice them vertically into quarters to make the legs. Then, place the finished spider on the sour cream web.
Now, you can finally enjoy this tasty dip. This is best served with tortilla chips, but we also think that it would be great scooped into a tortilla. You could also use it as a dip for a quesadilla. However you decide to enjoy it, we hope this festive dip becomes a staple in your household.
- 1 (16-ounce) can refried beans
- ¾ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 cup chunky salsa
- 1 (10-ounce) container guacamole
- 1 cup shredded Mexican cheese blend
- 1 (3-ounce) can sliced olives + two whole black olives
- ¼ cup grape tomatoes sliced in thirds, horizontally
- ½ bell pepper, any color, ½-inch dice
- 1 cup sour cream
- tortilla chips, for serving
- Mix the refried beans, chili powder, garlic powder, smoked paprika, and cumin in a small bowl with a spoon until well incorporated.
- Spread the refried bean mixture evenly on a dinner plate until the plate is covered to the edges.
- Drain any excess liquid off of the salsa.
- Pour the salsa on top of the beans, and spread evenly to make a second layer.
- Top the salsa with the guacamole, and gently spread to cover the salsa.
- Spread the cheese along the perimeter of the plate. Do the same with the sliced olives, tomatoes, and peppers.
- Use a squeeze container of sour cream to make the sour cream spider web. (Alternatively, fill a quart bag with the sour cream, and clip a small opening in the corner of the bag.)
- To start the web, make a cross atop the area of the guacamole. Make an "X" through the cross. You now have an asterisk pattern. Connect the lines by making "U’s" between them, starting with the tips and doing a smaller "U" below that.
- Make the olive spider by cutting two olives in half lengthwise. Set aside one of the halves. With the other halves, make the legs by slicing them vertically in quarters.
- Place the finished spider in the sour cream web.
- Enjoy this spooky dip with a side of tortilla chips.