Spider Taco Dip
A cold Halloween taco dip with refried beans, taco-seasoned cream cheese, salsa, and guacamole, finished with a sour cream spiderweb and black olive spiders.
Ingredients
- 1 16-oz can refried beans refried beans
- 8 ounces full-fat block cream cheese softened
- 1 cup sour cream divided
- 2 tablespoons taco seasoning plus more to taste if needed
- 1 tablespoon fresh lime juice divided
- ¾ cup thick salsa measured after draining
- 1½ cups thick guacamole
- 1 cup shredded cheddar cheese or Mexican cheese blend
- ½ cup seeded diced Roma tomatoes, patted dry
- 2 green onions thinly sliced
- 6 large pitted black olives drained and dried
- Tortilla chips for serving
Instructions
- Drain the salsa, dry the tomatoes and olives, shred the cheese, and slice the green onions.
- Beat the cream cheese until smooth. Mix in ¾ cup sour cream, taco seasoning, and 1 teaspoon lime juice. Taste and adjust the seasoning if needed.
- Spread the refried beans in a 10-inch round, shallow dish with sides at least 1½ inches high.
- Gently spread the cream cheese mixture over the beans, then add an even layer of drained salsa.
- Stir the remaining 2 teaspoons lime juice into the guacamole. Gently spread it over the salsa.
- Arrange cheese around the outside edge. Top the cheese with tomatoes and green onions, leaving the center clear.
- Transfer the reserved ¼ cup sour cream to a piping bag with a small opening. Pipe four lines crossing in the center, then connect the eight spokes with three rings of curved lines.
- Halve two olives lengthwise. Use one half from each as a spider body and trim a head from each remaining half. Quarter the other four olives lengthwise to make 16 legs. Arrange two spiders with eight legs each on the web.
- Cover without touching the decorations and refrigerate for 30 minutes. Serve chilled with tortilla chips and a serving spoon.
Notes
Estimated nutrition per serving of spider taco dip
Based on 12 appetizer servings, using full-fat cream cheese and sour cream. Tortilla chips are not included.
Based on 12 appetizer servings, using full-fat cream cheese and sour cream. Tortilla chips are not included.
- Calories: 240
- Total fat: 19 g
- Saturated fat: 9 g
- Cholesterol: 45 mg
- Sodium: 600 mg
- Total carbohydrates: 13 g
- Dietary fiber: 4 g
- Total sugars: 3 g
- Protein: 7 g
Recipe Notes
- Use mild salsa and seasoning for a gentler dip.
- Measure the salsa after draining.
- Choose vegetarian refried beans for a meat-free version.
- Check ingredient labels if you need the dip and chips to be gluten-free.
- Chips are served separately and are not part of the dip yield.
- Double the recipe into two dishes for a larger party rather than making one very deep dip.