7 Layer Halloween Taco Dip (with Edible Spider and Spiderweb!)

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

7 Layer Halloween Taco Dip (with Edible Spider and Spiderweb!)

This viral Halloween Taco Dip is filled with all of the delicious 7-layer dip fixings, but with an added spooky twist: an edible olive spider and sour cream spiderweb! Filled with layers of refried beans, seasoned sour cream, homemade guacamole, salsa, and a sprinkle of cheese, it's sure to be a hit all October long!

Course Appetizer, Dips, Snack

Cuisine American, Mexican

Diet Diabetic, Gluten Free, Kosher, Low Fat, Low Salt, Vegan, Vegetarian

Prep Time 45

Total Time 45

Servings servings

Calories 244kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Homemade Guacamole

1 large garlic clove, smashed
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 avocados, peeled and pit removed
¼ cup yellow onion, finely diced
1 jalapeño, seeds removed and finely diced
2 tablespoons chopped cilantro
¼ teaspoon ground cumin
¼ teaspoon chili powder
1 lime, juiced

For the Seasoned Sour Cream

1 cup sour cream
¾ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon kosher salt

For Assembling

1 (16 ounce) can refried beans
1 cup chunky salsa
1 ½ cups shredded mexican cheese

For Garnish

1 small tomato, diced
1 green onion, sliced thin

For the Spiderweb

3 tablespoons sour cream
3 pitted black olives

Instructions

Make the Guacamole

Use a pestle and mortar to crush garlic, salt, and pepper. Add in avocado and mash until creamy. Add onion, jalapeño, cilantro, cumin, chili powder, and lime juice. Mix to combine, scraping the bottom to incorporate the garlic, salt, and pepper.

Make the Seasoned Sour Cream

In a medium bowl, add 1 cup sour cream. Add chili powder, cumin, and salt. Mix to combine.

To Assemble

In the bottom of a large pie dish, add the refried beans. Spread around until smooth and the entire bottom of the dish is covered.
Add guacamole in a thick layer over the beans.
Add seasoned sour cream, then smooth from edge to edge.
Add salsa on top of the sour cream. Again, smoothing into an even layer.
Sprinkle mexican cheese all over the top. Garnish the outer edges of the dip with diced tomatoes and a sprinkle of sliced green onions.

Make the Sour Cream Spiderweb

Add remaining 3 tablespoons of plain sour cream to a zip top bag. Cut a small piece off the corner of the bag to create a hole.
Use the bag to pipe the lines for the web. Start by adding a large “plus” sign, then an “x” through the middle.
Connect the lines with a small “u” shape between each one, starting with the innermost part of the quadrants, working your way outward until you’ve reached the end of the lines.

Make the Black Olive Spider

Cut an olive in half lengthwise for the spider’s body. Slice the other 2 olives into 4 circular rings, then cut the rings in ½ to create 8 legs. Place the spider body on the spiderweb, followed by 4 legs on each side. You can create multiple spiders with more olives or just keep the one.
Serve dip with your favorite tortilla chips or cut veggies.

Notes

Use a CHUNKY salsa to prevent the dip from becoming watery.
Don't overmix the guacamole! Mixing too much will incorporate extra air, causing it to turn brown quicker.
This dip is best served the same day you assemble it! If you have leftovers, cover it tightly with plastic wrap and store in the fridge for up to 3 days.
You can serve this at your next Halloween party for up to 2 hours at room temperature!

Nutrition