Delicious Spider Web Taco Dip That Will Wow Your Guests

This Spider Web Taco Dip is a creative and delicious appetizer perfect for Halloween gatherings, featuring layers of savory goodness that appeal to all ages.

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Prep Time 30

Chilling Time 30

Total Time 1

Servings: 8 servings

Course: Appetizers

Cuisine: Mexican

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

8 oz Cream Cheese softened, can substitute with Greek yogurt
1 cup Sour Cream reserve some for web design or use Greek yogurt
1 packet Taco Seasoning homemade blends can be used
1 can Refried Beans use mashed black beans as an alternative

For the Guacamole Layer

2 Avocados or store-bought guacamole
1 Tbsp Lime Juice fresh is ideal
1 small Red Onion can be omitted or swapped with green onions
1 Tbsp Cilantro substitute with parsley if unavailable

For the Top Layers

1 cup Salsa ensure it’s well-drained
1 cup Shredded Mexican Cheese Blend any preferred cheese blend can work
1/4 cup Black Olives can use any dark edible item like raisins

For Garnish

1 cup Shredded Lettuce for decorating around the dip
1 cup Diced Tomatoes for vibrant color
2 Tbsp Sliced Green Onions for extra pop of color

Equipment

9-10 inch shallow glass dish

Method

Step-by-Step Instructions

Start by selecting a 9-10 inch shallow glass dish, ensuring it's clean and dry.
In a mixing bowl, blend softened cream cheese, sour cream, and taco seasoning until smooth and creamy.
Gently spoon refried beans over the cream cheese layer, spreading evenly without mixing.
In a separate bowl, mash avocados and mix in lime juice, onion, cilantro, and a pinch of salt. Spread over refried beans.
Carefully pour well-drained salsa over the guacamole layer, ensuring even distribution.
Sprinkle shredded Mexican cheese blend over the top of the salsa layer, covering it completely.
Pipe out a spider web design on top with reserved sour cream.
Place a whole black olive on the web to represent the spider's body and use sliced olives for the legs.
Decorate the perimeter with shredded lettuce, diced tomatoes, and sliced green onions, then refrigerate for at least 30 minutes.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 12gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This dip can be prepared up to 24 hours in advance. Add top layers right before serving to keep it fresh. Store in an airtight container in the fridge for up to 3 days.

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