Spiderweb taco dip
Seasoned refried beans, cheddar and guacamole layered in a dish and topped with a piped sour cream spiderweb and a black olive spider. Serve with chips.
- Prep
- 12 min
- Cook
- No cooking
- Serves
- 8
- Per serve
- 380 kcal
Ingredients
Method
Stir the taco seasoning into the refried beans until smooth, then spread them evenly over the bottom of a 9-inch pie plate or shallow serving dish.
Scatter the cheddar over the beans, then spoon the guacamole on top and gently spread it right to the edges in a smooth, flat layer. A flat top makes the web look sharp.
Stir the sour cream until loose and smooth, spoon it into a zip-top bag and snip off a tiny corner. Pipe a small circle in the center, then 3 or 4 bigger circles around it, about 1 inch apart.
Drag the tip of a toothpick or knife from the center circle out to the edge, 8 times evenly around the dish, wiping the tip each time. The lines pull the circles into a web.
For the spider, halve one olive lengthwise for the body and set it on the web. Slice the other olives into thin strips and lay 4 on each side for legs. Serve with the chips.
Tips
- Drag from the center outward for a classic web; alternate in and out for a more tangled one.
- For a heartier dip, add a layer of drained, rinsed black beans or pico de gallo between the cheese and the guacamole.
- Make it up to a few hours ahead, pressing plastic wrap onto the guacamole, and pipe the web just before serving.
