Halloween Spider Web Taco Dip
Halloween Spider Web Taco Dip, an easy appetizer to make ahead for game day, parties, or potlucks!
Servings: 8
Calories: 237kcal
Ingredients
- 1 (15 oz) can refried beans
- 1 teaspoon taco seasoning
- 1½ cups guacamole or mashed avocado
- 1½ cups sour cream
- 1 teaspoon Ranch seasoning mix
- 1½ cups chunky salsa
- 2 cups shredded cheese (cheddar, colby jack, or mexican blend)
- Optional: chopped green onions & olives
Instructions
- In a 9x9 square dish or 9 inch pie pan, spread 1 (15 oz) can refried beans evenly across the bottom and sprinkle on 1 teaspoon taco seasoning.
- On top of the beans, 1½ cups guacamole or mashed avocado.
- Next, spread on 1½ cups sour cream and sprinkle on 1 teaspoon Ranch seasoning mix
- Spread1½ cups chunky salsa over the sour cream. Try to use chunky salsa so it doesn't get runny over the sour cream.
- Add 2 cups shredded cheese and optional toppings (green onions, chopped tomatoes, olives, etc). Make a spider web by piping sour cream into a star shape, then connecting each leg of the star with "U" shapes in between.
- Slice regular olives on top or make fun little spiders! Slice a few olives lengthwise in half for the bodies, then slice a few of the halves into little legs and place them on the bean dip. SO CUTE.
- Serve with tortilla chips, pita pieces, carrots, or cucumber slices.
Notes
Refrigerate for 3-4 days to keep the guacamole fresh.
Use taco meat and unflavored greek yogurt in place of sour cream for a higher protein option.
Nutrition
Calories: 237kcal | Carbohydrates: 12g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 38mg | Sodium: 600mg | Potassium: 473mg | Fiber: 4g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 225mg | Iron: 1mg
