• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Home, Made Healthy
  • About
    • About Me
    • My Food Philosophy
  • Recipes
    • Air Fryer
    • Appetizers & Snacks
    • Breakfast
    • Desserts
    • Dressings, Dips, & Sauces
    • Drinks
    • Instant Pot
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Vegetarian
  • Contact
menu icon
go to homepage
  • Recipes
  • Cooking Tips
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cooking Tips
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dressings, Dips, & Sauces

    Spooky 7 Layer Halloween Spiderweb Taco Dip

    Published: Sep 10, 2021 · Modified: Oct 25, 2021 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

    Save for Later!
    Jump to Recipe Print Recipe

    You NEED to try this Halloween spiderweb taco dip as soon as possible! It's a fun, festive, and delicious snack perfect for celebrating the spooky season. Filled with 7 layers of Mexican-inspired ingredients, it's a hearty dip that's sure to be a real crowd pleaser!

    A closeup of a spider made out of black olives and a web made out of sour cream on top of Halloween taco dip.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • 📓 Instructions
    • ⁉️ Substitutions and Alterations
    • ❄️ How to Store
    • 🔍 FAQs
    • 💭 One More Tip
    • Bonus tip!
    • 🍴 Related Recipes
    • 📖 Recipe
    • 💬 Reviews

    📋 About the Recipe

    • This spooky Halloween taco dip is a super quick and easy recipe made with ingredients you probably already have on hand!
    • It's also a fun and festive appetizer complete with a sour cream spiderweb and a black olive spider. Great for kids and adults alike!
    • Full of fresh produce, it's a healthy and filling dish, perfect for a night of trick or treating and binging on Halloween candy or for a night of celebrations, costume contests, and spiked apple cider.
    • Making this homemade taco dip from scratch allows you to customize it fully to your liking. Make it spicier by adding cayenne pepper and extra jalapeños or substitute the tomatoes for other fresh vegetables.
    • This 7 layer dip is a meatless, vegetarian recipe (buy vegetarian refried beans made without lard to keep it 100% vegetarian), which is perfect for nearly any eater. There is also no baking or cooking involved.
    • Though this is great for Halloween, it can also be made any time of the year as an appetizer or snack. Just leave off the sour cream spiderweb and the black olive spider for a delicious year-round 7 layer taco dip.
    • Serve this spooky dip with homemade tortilla chips and this "black and orange" Halloween snack board!

    🛒 Ingredients

    Labelled ingredients for Halloween taco dip (see recipe for details).

    A few notes about the ingredients:

    1. Refried beans - refried beans are the base layer of this 7 layer taco dip. They add a creamy, hearty texture to the dip.
    2. Avocado - avocado is the main component of the homemade guacamole. When grocery shopping, you'll want to pick out ripe avocados with a little give, so they are easily mash-able.
    3. Garlic, onion, jalapeño, lime - these ingredients help to flavor the guacamole. If you buy store-bought instead, you can leave them out.
    4. Cumin, chili powder - these are Mexican-inspired seasonings used to season both the guacamole and the sour cream. They're cheaper and better for you (way less sodium) than the pre-made taco mixes.
    5. Fresh salsa - if using store-bought, buy salsa that says "thick" or "chunky" on the label so it isn't too watery. Also, choose the fresh salsa in the refrigerator section of the grocery store instead of the jarred shelf-stable kind. This salsa is made with better ingredients and has much better flavor than the jarred kind. You can also make a homemade "chunky" salsa as well.
    6. Sour cream - the sour cream mixed with the seasonings is spread in the middle of the dip and provides a punch of flavor and a rich creaminess. Then, plain sour cream is added to the top to create the spooky spiderweb.
    7. Mexican cheese - shredded Mexican cheese is a blend of Monterey jack, cheddar, queso quesadilla, and asadero cheeses. You can also just use shredded cheddar or colby jack instead.
    8. Tomatoes - tomatoes add a bright and fresh element. You can also substitute them for other vegetables if you're not a fan of tomatoes.
    9. Scallions - scallions are a pretty garnish, but they also provide extra flavor to the dip. Slice them thin so they aren't too overpowering.
    10. Black olives - black olives create the spider in the middle of the web. You can also chop up additional olives and arrange them around the perimeter of the dip along with the tomatoes and scallions.

    📓 Instructions

    Homemade guacamole made with a pestle and mortar.

    1. Make the homemade guacamole: mince the garlic and add it, along with a pinch of salt, to a large bowl or a mortar. Using a fork or a pestle, mash the garlic until it forms a paste.

    Add in the peeled avocados and mash until they're creamy with a few small lumps. Add in finely diced onion, jalapeño, cilantro, ¼ teaspoon cumin, ¼ teaspoon chili powder, and juice from one lime. Mix it all together, scraping the bottom to mix in the garlic paste, just until fully combined. Don't over-mix.

    Adjust salt, pepper, and other seasonings to your taste.

    2. Make the homemade salsa, if using.

    Sour cream mixed with spices in a glass mixing bowl.

    3. Make the seasoned sour cream: in a medium bowl, add 1 cup of sour cream. Sprinkle with ¾ teaspoon chili powder, ½ teaspoon cumin, and a pinch of salt. Mix to fully combine.

    Refried beans spread out in a large pie dish.

    4. Assemble the taco dip: in the bottom of a large pie dish (10 inches (24 centimeters) in diameter and 2 inches (5 centimeters) tall), add in the refried beans and spread them around until smooth and the entire bottom is covered.

    Homemade guacamole spread out on top of the refried beans in a large pie dish.

    Next, add the guacamole in a thick layer over the beans.

    Sour cream mixed with spices spread out on top of guacamole in a large pie dish.

    Then, add the seasoned sour cream.

    Salsa spread out over the seasoned sour cream in a large pie dish.

    And then, the salsa from edge to edge.

    Shredded Mexican cheese sprinkled over the salsa in a large pie dish.

    And finally, top with an even layer of shredded Mexican cheese.

    Chopped tomatoes and scallions on top of the shredded cheese and around the perimeter of a large pie dish.

    5. Garnish: garnish the outer edges of the dip with a layer of diced tomatoes and a sprinkle of sliced scallions over top.

    6. Make the spooky sour cream spiderweb: add plain sour cream to a Ziploc bag. With scissors, snip a small amount of the corner off the bag to create a hole.

    The beginnings of a sour cream spider web on top of the shredded cheese.

    Use the bag to pipe the lines for the spiderweb. Start by adding 2 criss cross lines. Then, create a third and fourth straight line, by piping diagonally through the center of the first 2 lines to create 8 quadrants.

    A sour cream spiderweb in progress on top of the shredded cheese.

    Connect the lines with a small "u" shape between each one, starting with the innermost parts of the lines, working your way outward.

    Continue adding the "u" shape until you've reached the end of all the lines. If you've spaced yours about the same as mine, you should end up with 4 "u" shaped lines connecting each straight line.

    A completed sour cream spiderweb on top of the shredded cheese.

    7. Create the black olive spider: cut an olive in half lengthwise for the spider's body. Then, slice the other olives into 4 circular rings widthwise (discard the round ends of the olives). Cut the rings in half to create 8 curved legs.

    A closeup view of a black olive spider on top of the sour cream spiderweb.

    Place the olive half on the spiderweb and arrange 4 "legs" on each side.

    Create multiple spiders with extra olives, if you'd like.

    8. Serve: Serve this spooky 7 layer Halloween taco dip with your favorite tortilla chips, crackers, or cut vegetables.

    A completed Halloween 7 layer taco dip with a black olive spider on top of the sour cream spiderweb.

    ⁉️ Substitutions and Alterations

    Instead of canned refried beans: you can make your own refried beans or blend/mash another variety of beans until they're the same consistency.

    Instead of avocado, garlic, onion, jalapeño, and lime: you can buy store-bought guacamole.

    Instead of sour cream: you can use plain greek yogurt. However, it may be a bit more bitter.

    Instead of tomatoes: you can top the spooky taco dip with roasted corn, chopped bell peppers, diced jalapeños, cilantro, or shredded lettuce.

    Instead of black olives: you can use any kind and color of olive that you like. Make sure to remove the pits.

    ❄️ How to Store

    To store: It is recommended that you make this Halloween spiderweb taco dip the day you plan to serve it. However, if you have leftovers, cover the dip tightly with plastic wrap and store it in the refrigerator up to 3 days.

    To freeze: Freezing is not recommended.

    Labelled layers in 7 layer Halloween taco dip.

    🔍 FAQs

    How do you prevent this 7 layer taco dip from becoming watery?

    There are a few things to keep in mind to prevent the dip from becoming watery:

    1. For best results, make sure to serve the dip the same day you make it. See below for how to prepare the guacamole, salsa, and sour cream ahead of time, if needed.

    2. Choose a brand of canned refried beans that is thick, yet creamy. This will provide a more solid base for the taco dip. I like Trader Joe's brand or La Preferida.

    3. If using a store-bought salsa, pay attention to the label. Choose a salsa with descriptions like "thick" or "chunky," so it has less liquid to it.

    4. If making homemade salsa, finely chop all of the ingredients with a knife, instead of blending it in a blender.

    Can I make the guacamole, salsa, and seasoned sour cream ahead of time?

    Yes, you can make all 3 ahead of time, if making them from scratch.

    For the guacamole, make it the day ahead and store it in an airtight container in your refrigerator until you're ready to add it to the dip. For additional tricks on preventing it from turning brown, see the tips below.

    For the salsa, you can either buy a chunky store-bought salsa in the refrigerator section of your grocery store (refrigerated salsas taste fresher than shelf-stable jarred salsa) or you can make it homemade the day before and store it in the refrigerator until you're ready to add it to the dip.

    For the Mexican seasoned sour cream, you can also mix the seasonings into the sour cream the day before adding to the dip. Store it in an airtight container in your refrigerator until ready to use.

    Is this taco dip served hot or cold?

    This Halloween taco dip is best served cold.

    This is a vegetarian taco dip, so there is no meat added that you would need to keep warm.

    💭 One More Tip

    When making guacamole, try not to over-mix it. The more air you incorporate into the avocado mixture, the quicker it’ll turn brown.

    Instead, mash the avocados just until they’re soft, then add all of the other ingredients, and mix them all in at the same time.

    If you mix after each addition of the garlic, jalapeños, and onions, you might introduce excess air into the guacamole, oxidizing it (turning it brown) a lot quicker and causing it to look unappealing.

    Bonus tip!

    In addition to not over-mixing the guacamole, you can also help prevent it from turning brown by storing it in an airtight container in your fridge.

    To keep it fresh even longer, reserve the avocado pits and place them directly into the guacamole. This will limit the amount of air touching the guac, slowing the oxidation (browning) process.

    Then, you should provide an extra airtight seal by adding a piece of plastic wrap pressed right on the top of the guacamole before covering it with an airtight lid.

    The less air touching the guacamole, the less it'll brown before you're ready to eat it.

    Spooky 7 layer Halloween taco dip in a large pie dish with chips around it.

    Check out the web story for this delicious dip!

    🍴 Related Recipes

    • Spooky Halloween Snack Board
    • Bacon Bourbon Pecan Brie Bites with Strawberries
    • Chunky Apple Cinnamon Granola
    • Air Fryer Tortilla Chips

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    A closeup of a spider made out of black olives and a web made out of sour cream on top of Halloween taco dip.

    Spooky 7 Layer Halloween Spiderweb Taco Dip

    A Mexican-inspired 7 layer taco dip topped with a sour cream spiderweb and a black olive spider. Perfect for all your Halloween festivities!
    5 from 9 votes
    Print Pin Rate
    Course: Appetizer, Dips, Snack
    Cuisine: American, Mexican
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 8 servings
    Calories: 263kcal
    Author: Alana Lieberman
    Cost: $15

    Equipment

    • pestle and mortar or a large mixing bowl
    • a large pie dish (10 inches (24 centimeters) in diameter and 2 inches (5 centimeters) tall)

    Ingredients

    For the Homemade Guacamole

    • 1 large garlic clove minced
    • salt and pepper to taste
    • 2 avocados peeled and pit removed
    • ¼ cup onion finely diced
    • 1 jalapeño seeds removed, finely diced
    • 2 to 3 tablespoons freshly chopped cilantro
    • ¼ teaspoon cumin
    • ¼ teaspoon chili powder
    • 1 lime juiced

    For the Seasoned Sour Cream

    • 1 cup sour cream
    • ¾ teaspoon chili powder
    • ½ teaspoon cumin
    • pinch of salt

    For Assembling

    • 1 can refried beans (16 ounces) vegetarian or fat free
    • 1 cup fresh salsa SEE NOTES
    • 1 ½ cups finely shredded Mexican cheese

    For Garnish

    • 1 small tomato diced
    • 1 scallion sliced thin

    For the Spiderweb

    • 3 tablespoons sour cream

    For the Spider

    • 3 pitted large black olives plus more for garnish (optional)

    Instructions

    Make the Homemade Guacamole

    • Mince the garlic and add it, along with a pinch of salt and pepper, to a large bowl or a mortar. Using a fork or a pestle, mash the garlic until it forms a paste.
    • Add in the peeled avocados and mash until they're creamy with a few small lumps.
    • Add in finely diced onion, jalapeño, cilantro, ¼ teaspoon cumin, ¼ teaspoon chili powder, and juice from one lime.
    • Mix it all together, scraping the bottom to mix in the garlic paste, just until fully combined. Don't over-mix.
    • Adjust salt, pepper, and other seasonings to your taste.

    Make the Homemade Salsa, if using

    • Make homemade salsa by following the recipe in the body of this post or set aside your favorite store-bought kind.

    Make the Seasoned Sour Cream

    • In a medium bowl, add 1 cup of sour cream. Sprinkle with ¾ teaspoon chili powder, ½ teaspoon cumin, and a pinch of salt. Mix to fully combine.

    Assemble the Taco Dip

    • In the bottom of a large pie dish, add in the refried beans and spread them around until smooth and the entire bottom of the dish is covered.
    • Next, add the guacamole in a thick layer over the beans.
    • Then, add the seasoned sour cream.
    • And then, the salsa from edge to edge.
    • Finally, top with an even layer of shredded Mexican cheese.

    Garnish

    • Garnish the outer edges of the dip with a layer of diced tomatoes and a sprinkle of sliced scallions over top.

    Make the Sour Cream Spiderweb

    • Add the remaining 3 tablespoons of plain sour cream to a Ziploc bag. With scissors, snip a small amount off the corner of the bag to create a hole.
    • Use the bag to pipe the lines for the spiderweb. Start by adding 2 criss cross lines (+). Then, create a third and fourth straight line, by piping diagonally through the center of the first 2 lines to create 8 quadrants.
    • Connect the lines with a small "u" shape between each one, starting with the innermost parts of the quadrants, working your way outward.
    • Continue adding the "u" shape until you've reached the end of all the lines. If you've spaced yours about the same as mine, you should end up with 4 "u" shaped lines connecting each straight line, 32 u's total.

    Create the Black Olive Spider

    • Cut an olive in half lengthwise for the spider's body. Then, slice the other two olives into 4 circular rings widthwise (discard the round ends of the olives). Cut the olive rings in half to create 8 curved legs.
    • Place the halved olive on the spider web and arrange 4 olive "legs" on each side.
    • Create multiple spiders with extra olives, if you'd like.

    Serve

    • Serve this spooky 7 layer Halloween taco dip with your favorite tortilla chips, crackers, or cut vegetables.

    Storage

    • To store: It is recommended that you make this dip the day you plan to serve it. However, if you have leftovers, cover the dip tightly with plastic wrap and store it in the refrigerator up to 3 days.
      To freeze: Freezing is not recommended.

    Notes

    1. Check out the step by step photos in the body of the post for help with assembling the dip!
    2. This is a vegetarian dip that is best when served cold.
    3. For best results, serve this dip the same day it's made.
    4. Choose a salsa with descriptions like "thick" or "chunky" so it's not as watery.
    5. If using store-bought salsa, choose one in the refrigerator section of the grocery store. It is fresher and tastes better than jarred shelf-stable kinds.
    6. You can use store-bought guacamole, but I prefer fresh.

    Nutrition

    Calories: 263kcal | Carbohydrates: 14g | Protein: 9g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 614mg | Potassium: 473mg | Fiber: 6g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 13mg | Calcium: 212mg | Iron: 1mg
    Want to Save this Recipe? Pin it for Later!Make sure to follow @yourhomemadehealthy for more delicious recipes!

    Want more recipes like this delivered right to your inbox? Be sure to subscribe above and never miss a thing!

    More Healthy Dressings, Dips, and Sauces Recipes

    • Instant Pot Tomato Sauce
    • Pumpkin Spice Simple Syrup
    • Instant Pot Apple Butter
    • Lemon Dill Yogurt Sauce

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mike L.

      November 03, 2022 at 10:26 am

      5 stars
      We tried this recipe last Halloween. It was amazingly creative and equally delicious. We made it again this year for a Halloween weekend football tailgate party. Our guests raved about it and, after taking pictures to show off the artistic quality, it disappeared quickly. Loved it again.

      Reply
      • Alana Lieberman

        November 07, 2022 at 1:55 pm

        So happy this was a hit two years in a row! Thanks for making it 🙂

        Reply
    2. Marni

      October 30, 2022 at 8:31 pm

      5 stars
      So so so good! I love the Halloween theme added to a fan favorite. So yummy and cute all at the same time.

      Reply
      • Alana Lieberman

        November 01, 2022 at 10:08 pm

        This is definitely a crowd pleaser! Glad you liked it.

        Reply
    3. Mike

      October 29, 2021 at 8:46 pm

      5 stars
      How incredibly creative and delicious!! The presentation looks so great it’s a shame you have to ruin it by eating it. This is definitely one of my favorites.

      Reply
      • Alana Lieberman

        November 02, 2021 at 5:25 pm

        Very funny! Glad you ate it and enjoyed it.

        Reply
    4. Tina

      September 10, 2021 at 5:54 pm

      5 stars
      In love with this recipe! The little spider is so cute and my kids thought it was a fun snack to serve for their Halloween party!

      Reply
      • Alana Lieberman

        September 16, 2021 at 2:20 pm

        That's great to hear! I love the little spider as well.

        Reply

    Primary Sidebar

    Hi There! I'm Alana.

    Headshot of Alana with a green background.

    I'm the recipe developer, photographer, and writer behind Your Home, Made Healthy! I hope to inspire you to create healthy meals for your family without spending tons of time in the kitchen. Although my recipes focus on healthy eating and fresh ingredients, there is no diet talk here. Click below to find out why!

    Learn more about me →

    Healthy Winter Recipes

    • Instant Pot Chicken Gnocchi Soup
    • Apple Turkey Burgers
    • Chicken Minestrone Soup
    • Greek Chicken Meatballs with Tzatziki Sauce
    • Brown Sugar and Dill Roasted Carrots
    • Challah Rolls (Challah Buns)

    More Healthy Recipes →

    Popular Recipes

    • Skillet Roasted Corn Kernels
    • Chocolate Baked Oats
    • Mediterranean Sun-Dried Tomato Quiche
    • Healthy Ground Chicken Meatloaf with Vegetables

    Healthy Main Dish Recipes →

    Footer

    ↑ back to top

    Read our Terms

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Accessibility Statement

    Keep in Touch

    Follow me on Instagram

    Follow me on Facebook

    Follow me on Pinterest

    Sign up for emails, updates, tips, & tricks!

    About

    About Me

    My Food Philosophy

    Contact

    Copyright © 2023 Your Home, Made Healthy