Halloween Taco Dip
This make-ahead Halloween Taco Dip is a spooky twist on seven layer dip. Creamy layers, guacamole, cheese and a festive spiderweb topping make it a guaranteed crowd favorite.
Ingredients
- ½ cup thick and chunky salsa
- ⅓ cup extra large pitted black olives
- 8 ounces cream cheese softened
- ½ cup sour cream plus 1/4 cup for piping (see Note)
- 2 tablespoons taco seasoning
- 1 can refried beans 15 ounces
- 1 cup guacamole (8 ounces)
- 1 cup finely shredded cheddar cheese (4 ounces)
- ¼ cup chopped tomatoes
- Finely chopped cilantro for garnish (optional)
- Blue corn tortilla chips for serving
Instructions
- Spoon salsa into fine mesh strainer set over bowl or sink. Spread it evenly across the strainer and let stand 5 to drain excess liquid and discard liquid.
- Meanwhile, cut 1 or 2 olives in half lengthwise for the spider bodies, depending on how many olives you want on top of the dip. Cut 2 to 4 more olives in half lengthwise, and then thinly slice each half crosswise to create the spider "legs." Set aside. Thinly slice all remaining whole olives.
- In medium bowl, whisk together cream cheese, 1/2 cup sour cream, taco seasoning, and drained salsa until smooth.
- Evenly spread beans in bottom of 9-inch pie plate or shallow dish.
- Spread cream cheese mixture over beans, then spread guacamole over cream cheese layer.
- Sprinkle cheddar cheese evenly over guacamole.
- Pipe remaining 1/4 cup sour cream in a spiderweb design over top of dip.
- Place 2 - 4 spiders in the spiderweb by arranging olive halves and “leg” slices to resemble spiders.
- Scatter tomatoes and remaining sliced olives around outer edge of dip. Sprinkle with cilantro, if desired.
- Cover and refrigerate until ready to serve. Serve with tortilla chips.
Notes
It looks best when you transfer the sour cream to a piping bag with a small plain round tip to decorate. You can try using the sour cream that comes in a squeezable pouch to decorate, but it gives a lot thicker of a line and isn’t as precise.
Calories: 200kcal, Carbohydrates: 9g, Protein: 6g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 37mg, Sodium: 494mg, Potassium: 188mg, Fiber: 3g, Sugar: 3g, Vitamin A: 629IU, Vitamin C: 3mg, Calcium: 119mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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