Halloween Spider Web Dip is a spooktacular layered dip that will have all the Ghouls and Booys dipping away to their heart’s content. This Tex-Mex style appetizer is quick to assemble and so much fun to decorate.
Your Halloween party planning just got a whole lot easier! Here at Noshing with the Nolands, we are long-time fans of this spooky holiday and have been known to throw a terrifically ghastly fright night bash. Some of our favorite Halloween recipes include gruesome Halloween Platter Ideas, Witch’s Fingers, a fun Halloween Cheese Board, and this bloody Dracula’s Kiss cocktail.
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Halloween Spider Web Dip
Having a Halloween party? Here’s how to turn a classic layered Tex Mex style dip into a treasured Halloween tradition. Your family and guests will delight in each layer of this frightfully fabulous appetizer. However, it’s the spooky sour cream spider web that will lure them in, along with their chips!
The best part is how simple a layered dip is to make because there’s no cooking involved at all, only construction. Additionally, while the spider web looks impressive, it is quite easy to do. It’s as simple as piping the sour cream in circles and dragging a knife from the center outward.
We have made this Spider Web Dip for years, and it is adapted from Food Network author Sandra Lee. However, please note that there are a few changes to our version. We found that melting the cheese layer made the dip impenetrable by tortilla chips, so we skip that step.
Additionally, we use purchased guacamole dip as it is much smoother than guacamole (and it’s much easier to design the spider web over a smooth surface). Finally, we decorate it according to what we have on hand. This year we had orange and green bell peppers.
Spider Web Dip Ingredients
The beauty of this taco dip is that all of the ingredients are pre-purchased (unless you prefer to make your own taco seasoning and guacamole). You can purchase them ahead of time and assemble the dip at your convenience.
- Cream Cheese
- Sour Cream
- Shredded Cheese
- Black Olives
- Guacamole Dip
- Taco Seasoning
- Refried Beans
- Various options for decorative toppings
In the interest of keeping the dip structurally sound, this recipe calls for full-fat sour cream and cream cheese only. You may be able to substitute crème fraîche or labneh for the sour cream if they have the same consistency as sour cream.
For the cheese, use a package of ‘Mexican’ style finely shredded cheese. This blend usually (but not always) contains Mozzarella, Queso Quesadilla, Cheddar, and Monterey Jack cheese with dehydrated jalapeño peppers. Feel free to substitute regular orange cheddar cheese instead of the blend. However, a fine shred is preferred, especially for decorative purposes.
This dip contains a layer of chopped black olives and a spider made from the same olives. If you prefer to leave the olive layer out, feel free to do so. You can randomly place black beans along the spider web to resemble spider eggs.
Use your favourite jarred chunky salsa in this recipe. The most important thing is that you drain it well before layering it on. This is to prevent the dip from becoming too soggy.
A store-bought package of taco seasoning is simplest. However, it’s not difficult to make your own taco seasoning blend, especially if you want to keep this dip low in sodium.
The original recipe calls for a can of refried black beans for the bottom dip layer. Truthfully, any refried beans will do though we especially like seasoned refried pinto beans with green chilies.
How to Layer a Spider Web Dip
Select a serving dish with a volume equal to a 9×9 baking dish or deep-dish pie plate. To begin, scoop the refried beans into the base of the dish and smooth them out into an even layer using a spatula.
Next, place the cream cheese in a medium-sized microwaveable bowl and heat on high for 30-60 seconds to soften. Then, mix the two blocks of cream cheese with one cup of sour cream and the 1/2 package of taco seasoning. Set aside.
For the next layer, spread roughly 2/3 of the shredded cheese in an even layer over the refried beans (reserve the other 1/3 for garnish). Next, scatter the drained salsa in small clumps over the cheese layer, then carefully spread the salsa around with a spatula so that it makes an even layer.
Scatter sliced olives in an even layer over top of the salsa, then scoop the sour cream mixture into the center of the serving dish. Always use a clean spatula to spread out each layer evenly.
For the final layer, top the cream cheese layer with an even layer of guacamole dip. Smooth it out before you start decorating.
How to Decorate Spider Web Dip
Now for the fun part…the decorating!! Don’t worry; it’s easier than you think. If you would like to have a clean round circle in the dip, place a round plastic lid onto the smooth guacamole layer. You can then scatter toppings around the edges without messing up the middle web area.
Scatter the reserved shredded cheese around the edges, then top with small diced red and orange bell peppers, green onions, or black beans for an orange and black look.
Place the remaining 1/2 cup sour cream in a freezer bag with an airtight seal. Snip a very small piece from the corner and pipe a teaspoon-sized dollop of sour cream in the middle of the guacamole.
Next, pipe sour cream in three concentric circles around the ‘nest’. Using a toothpick, cake tester, or knife blade, drag a thin line of sour cream outward from the center ‘nest’ until you reach the decorated edge. Repeat to achieve a ‘spider web’ effect.
Use the black beans as baby spiders along the web or create olive spiders. Serve with tortilla chips.
How Long Will Spider Web Dip Last?
This dip can be made ahead one day before it is to be served. You can either assemble it and decorate it right away or finish it just before the party. If you are storing it decorated, place toothpicks strategically around the dip before covering it with plastic wrap, so the design doesn’t get smeared.
In the interest of food safety, it is wise not to keep leftover dip after it has been sitting out for more than a few hours.
Pin it HERE!!
Pin it HERE!!
- 2 (8 oz) blocks cream cheese; softened
- 1/2 package taco seasoning mix
- 1 1/2 cups sour cream
- 1 (16 oz) can refried beans
- 1 (12 oz) package shredded cheese; Mexican blend
- 1/2 cup chunky salsa; drained
- 1 small can chopped black olives; drained
- 1 cup guacamole dip
- 1 small can black beans (optional); drained and rinsed
- 1/2 orange bell pepper; small diced
- 1/2 green bell pepper; small diced
- Tortilla chips to serve
- Scoop the refried beans into the base of a serving dish (roughly 9x9) and smooth them out into an even layer.
- Mix the two blocks of cream cheese with 1 cup sour cream and the 1/2 package of taco seasoning. Set aside. Note: place the cream cheese in a microwave and heat on high for 30-60 seconds to soften.
- Spread roughly 2/3 of the shredded cheese in an even layer over the refried beans. Reserve the other 1/3 for garnish.
- Scatter the drained salsa in small clumps over the cheese layer, then carefully spread the salsa around with a spatula so that it makes an even layer.
- Scatter sliced black olives in an even layer over top of the salsa.
- Scoop the cream cheese mixture into the center of the serving dish, then use a clean spatula to spread it out in an even layer.
- Top the cream cheese layer with an even layer of guacamole.
- If you would like to have a clean round circle in the dip, place a round plastic lid onto the smooth guacamole layer. You can then scatter toppings around the edges without messing up the middle web area.
- Scatter the reserved shredded cheese around the edges, then top with small diced red and orange bell peppers or black beans for an orange and black look.
- Place the remaining 1/2 cup sour cream in a freezer bag with an airtight seal. Snip a very small piece from the corner and pipe a teaspoon-sized dollop of sour cream in the middle of the guacamole.
- Next, pipe three concentric circles around the sour cream 'nest'. Using a toothpick, cake tester, or knife blade, drag a thin line of sour cream outward from the center 'nest' until you reach the decorated edge. Repeat to achieve a 'spider web' effect.
- Use the black beans as baby spiders along the web or create a spider using olives and black beans.
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Amount Per Serving:Calories: 189Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 430mgCarbohydrates: 15gFiber: 5gSugar: 2gProtein: 6g