7-Layer Spider Web Dip

5 from 10 votes

7-Layer Dips are already a party favorite, and this Halloween appetizer got a creative makeover adding a simple spider web and olive “spiders.”

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Mexican

Keyword: spider web dip

Servings: servings

Author: Chelsea Lords

Cost: $17.87

Equipment

10 to 12-inch plate or pie tin or tart pan

Ingredients

1 (15-ounce) can refried beans
1 packet taco seasoning
1 cup sour cream divided
1 cup chunky salsa mild or medium, not watery
1 cup freshly shredded Cheddar cheese or Colby jack cheese
1/2 cup cherry tomatoes halved
3 to 4 green onions diced
1/2 can drained olives divided
1 cup guacamole
Tortilla Chips

US - Metric

Instructions

In a small bowl, mix taco seasoning with refried beans. Spread mixture evenly on the bottom of a 10 to 12 inch plate/pie tin/tart pan. Spread 3/4 cup sour cream on top, then gently spread.
Add dollops of salsa and gently smooth on top. Add dollops of guacamole and spread slowly.
Slice half the olives. Around the edge add freshly grated cheese, thinly sliced green onions, sliced olives, and halved cherry tomatoes. Put the remaining 1/4 cup sour cream into a plastic bag and cut off the tip. Squeeze sour cream into a spider web pattern over guacamole.
Make olive spiders—halve a few olives lengthwise, then cut a few olives into small strips. Place halved olives in the mix and the strips around the halved olives to look like spiders.
Enjoy dip immediately or within 10–15 minutes after preparing. Serve with tortilla chips.

Video

Notes

Storage: Cover the dip tightly and store in the fridge. It’s best eaten within 2–3 days. For fresher layers, avoid letting chips or veggies sit in it too long.

Nutrition