Go Back
+ servings
A closeup of a spider made out of black olives and a web made out of sour cream on top of Halloween taco dip.
Print

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!
Course Appetizer, Dips, Snack
Cuisine American, Mexican
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Calories 263kcal
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