Spider Web Taco Dip

This Spider Web Taco Dip is perfect for a Halloween Party. Sour cream is dragged through the salsa to create a web pattern, then the dip is adorned with plastic spider rings.

Course Appetizer

Cuisine Mexican

Prep Time 30

Chill Time 2

Total Time 2 30

Servings approximately

Calories 261kcal

Author Meghan

Equipment

plastic spider rings optional

Ingredients

18 ounces canned jalapeno bean dip see note
3 ripe avocados mashed
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 cup sour cream regular or light
⅓ cup mayonnaise regular or light
1 packet taco seasoning
1 bunch green onions sliced thinly
3 tomatoes juice and seeds removed, diced
1 cup salsa
1 small can sliced ripe black olives drained
1 package shredded cheddar or Mexican blend cheese

For the Spider Web Design:

¼ cup sour cream regular or light

Instructions

Spready a layer of jalapeno bean dip over a serving platter in a circle shape.
In a small bowl, mash together the avocados, lemon juice, salt and pepper. Spread this over the bean dip in an even layer.
In a separate bowl, mix together the sour cream, mayonnaise and taco seasoning. Spread this in an even layer on top of the avocado layer.
Sprinkle the green onions and tomatoes over the sour cream layer.
Add a layer of salsa on top of the green onions and tomatoes.
Sprinkle the cheese around the perimeter of the circle, about 2- to 3-inches wide, leaving the center open with no cheese so the spider web design will fit.
Add the black olives on top of the cheese but not on the salsa.

Make the Spider Web Design:

Use squeezable sour cream to make concentric circles on top of the salsa. Alternatively, place the sour cream in a resealable gallon sized bag with a corner snipped off to pipe the circles.
Drag a toothpick through the sour cream, starting at the center and working it out toward the edges. Repeat this many times around the circle to create the web look.
Add plastic spider rings, if using, on the web or around the platter.

Serving:

Cover the dip loosely with plastic wrap.
Refrigerate until ready to serve. Dip is best served the day it is made, but allow a couple hours for the flavors of the taco seasoning to blend.

Notes

This dip not refried beans, and it may not say jalapeno in the title but will have it in the ingredient list. I buy Frito Lay Bean Dip in the small cans located in the chip aisle of most grocery stores. For a single batch of this recipe, you will need two 9-ounce cans. They also sell "Hot Bean Dip," which is spicier.

Make Ahead Tip: to save a little time, you can mix up the taco seasoning layer up to a day in advance.

Layered Taco Dip recipe HERE

You're Gonna Bake It After All

bakeitafterall.com

Nutrition