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–+ servings
Spider Web Taco Dip

Spider Web Taco Dip

The Crispy Chef
This spooky no-cook taco dip layers classic Tex-Mex flavors — refried beans, guacamole, seasoned sour cream, cheese, and toppings — all topped with a simple sour cream spider web. Looks like Halloween, tastes like the party hit it is.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 10 people
Calories 290 kcal

Equipment

  • Large serving platter or 9x13 dish
  • Mixing bowls
  • Spatula
  • Piping bag or plastic bag
  • Toothpick
  • Knife (for olives)

Ingredients
  

  • 16 oz refried beans
  • 2 tbsp taco seasoning (for beans)
  • 0.25 cup salsa (mixed into beans)
  • 3 ripe avocados
  • 2 tbsp lime juice
  • 0.5 tsp salt
  • 0.25 tsp garlic powder
  • optional diced tomatoes (for guac)
  • 16 oz sour cream (full fat)
  • 1 tbsp taco seasoning (for sour cream)
  • 0.5 cup plain sour cream (reserved for web)
  • 2 cups shredded cheese (Mexican blend or cheddar)
  • 1 cup diced tomatoes (drained)
  • 1 can sliced black olives (save some for spiders)
  • 0.5 cup sliced green onions
  • optional jalapeños (sliced or diced)
  • optional chopped fresh cilantro
  • to decorate whole and sliced black olives (for spider bodies and legs)

Instructions
 

  • In a bowl, mix refried beans with taco seasoning and salsa. Spread evenly across a serving platter or 9x13 dish. This forms your base layer.
  • Mash avocados with lime juice, salt, garlic powder, and optional tomatoes. Spread guacamole over beans, leaving a small border at edges.
  • Mix most of the sour cream with taco seasoning. Spread evenly over guacamole. Smooth it out to prepare for the spider web design.
  • Top with shredded cheese, diced tomatoes, olives, green onions, jalapeños, and cilantro. Distribute toppings evenly.
  • Transfer plain sour cream to piping bag or plastic bag with small tip. Pipe 3-4 concentric circles starting from center. Use toothpick to drag from center outward 6-8 times to create web pattern.
  • Create olive spiders using whole olives for bodies and sliced strips for legs. Place on web for decoration. Or use plastic spiders for visual impact.
  • Refrigerate for at least 1 hour before serving. Best made the night before. Serve with tortilla chips or scoops.

Notes

Make it up to 24 hours in advance. For best results, drain wet toppings (tomatoes, olives) to prevent sogginess. Don’t skip the lime in the guac — it prevents browning. Use full-fat sour cream for best piping results.

Nutrition

Calories: 290kcalCarbohydrates: 14gProtein: 9gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 480mgPotassium: 340mgFiber: 5gSugar: 3gVitamin A: 380IUVitamin C: 6mgCalcium: 190mgIron: 1.5mg
Keyword easy party appetizers, halloween dip, spider web dip, Taco dip
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!