Layered taco dip is a party staple, and with one simple trick it becomes the star of the Halloween table. A few lines of sour cream piped over the top and dragged with a toothpick turn into a spiderweb, and a black olive becomes a little spider.
It takes about 15 minutes, there’s no cooking, and it disappears fast.
Why You’ll Love This Dip
- No cooking. Just layer, decorate and chill.
- Make it ahead. Assemble the layers the morning of the party.
- Kids love the spider. It’s the first thing everyone points at.
- Feeds a crowd. One 9-inch dish serves about 12.
What You’ll Need
- Refried beans. One 16-ounce can.
- Taco seasoning. Half a packet (about 2 tablespoons), divided.
- Sour cream. One 16-ounce container, divided.
- Cream cheese. Four ounces, softened.
- Salsa or guacamole. One cup of thick salsa, or guacamole for a green layer.
- Shredded cheese. One and a half cups of cheddar or a Mexican blend.
- Toppings. Diced tomatoes, sliced green onions and sliced black olives.
- For the spider. Two whole black olives.
How to Make Spiderweb Taco Dip
1. Bean layer. Stir 1 tablespoon of taco seasoning into the refried beans and spread them in the bottom of a 9-inch pie plate or shallow dish.
2. Creamy layer. Beat the cream cheese with 1 cup of the sour cream and the rest of the taco seasoning until smooth. Spread over the beans.
3. Salsa and cheese. Spread the salsa or guacamole over the creamy layer, then sprinkle with the shredded cheese. Scatter tomatoes and green onions around the outer edge, leaving the center open.
4. Make the spiderweb. Put about 1/2 cup of the remaining sour cream in a zip-top bag and snip a tiny corner. Pipe 3 or 4 circles, one inside another, on the center of the dip. Drag a toothpick from the center outward 8 times to make a web.
5. Make the spider. Cut one olive in half for the body. Slice the second olive into thin strips for the legs and arrange 4 on each side.
6. Chill and serve. Refrigerate for at least 30 minutes. Serve with tortilla chips.
Tips
- Use thick salsa. Drain watery salsa so the layers don’t run.
- Soften the cream cheese. It blends smoothly with the sour cream.
- Pipe the web just before serving if you’re making it more than a few hours ahead, so the lines stay sharp.
Variations
- Meaty dip: Add a layer of cooked, seasoned ground beef over the beans.
- Guacamole web: Use guacamole as the top layer so the white web stands out even more.
- Hot version: Bake the bean, cream cheese and cheese layers at 350°F for 20 minutes, then add the cold toppings and web.
Storage
Cover and refrigerate for up to 2 days. The toppings soften over time, so it’s best the day it’s made.
Frequently Asked Questions
Can I make it the day before?
Yes. Make the bean, creamy and salsa layers, cover and chill. Add the cheese, toppings and spiderweb on the day of the party.
What do I serve with it?
Tortilla chips, corn chips, pita chips or sliced bell peppers.
How do I get a neat web?
Use a small snip in the bag for thin lines, and wipe the toothpick between each drag.
Set it out with a big bowl of chips and let the spider do the talking.
Spiderweb Taco Dip
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Ingredients
- 1 can (16 oz) refried beans
- 2 tbsp taco seasoning divided
- 16 oz sour cream divided
- 4 oz cream cheese softened
- 1 cup thick salsa or guacamole
- 1 1/2 cups shredded cheddar or Mexican blend
- 1 tomato diced
- 2 green onions sliced
- 1/4 cup sliced black olives
- 2 whole black olives for the spider
Instructions
- Stir 1 tablespoon taco seasoning into the beans and spread in a 9-inch dish.
- Beat the cream cheese, 1 cup sour cream and remaining seasoning; spread over the beans.
- Add the salsa, then the cheese. Scatter tomatoes and green onions around the edge.
- Pipe circles of the remaining sour cream in the center and drag a toothpick outward to make a web.
- Use half an olive for the body and thin olive strips for legs. Chill 30 minutes and serve with chips.
