This spider web taco dip is layered with refried beans, a mixture of cream cheese, sour cream, and taco seasoning, then topped with guacamole, a creepy piped web, and lots of taco dip fixins.
Why this recipe works
Classic taco dip takes on a spooky twist with the addition of a sour cream web and everyone’s favorite creepy crawly in this fun spider web taco dip recipe.
We made this taco dip a few years ago at our pumpkin painting party and it was a huge hit. It’s really easy to make, uses a handful of simple ingredients, and definitely adds to the festive Halloween vibe. It’s now become our favorite Halloween party appetizer that kids and adults alike gravitate towards. Because who doesn’t like taco dip with a spider in the middle?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SPIDER – The spider we used is a plastic spider you can normally find in stores around Halloween. Even a plastic spider ring will do the job! However, these are not edible. If you would prefer an edible spider, you can create a spider using black olives if you’re feeling crafty. Use a whole black olive as the body and slice another into thin strips to use as the legs.
TOPPINGS – We used shredded cheddar cheese, chopped tomatoes, chopped cilantro, and sliced black olives as garnish around our taco dip but you can also sprinkle in some jalapeño, shredded lettuce, chopped cilantro, onion, bell peppers, green onion, or whatever else you might have in mind. The options are endless!
GUACAMOLE – To keep this taco dip quick and simple, use a container or premade guacamole from the store. If you would like to make it yourself, we have a recipe for homemade guacamole you can check out.
SPIDER WEB – The spider web is made with sour cream and a splash of either water or milk to thin it up a bit. You don’t necessarily have to thin the sour cream out if you don’t want to, but I suggest doing so as it makes it a lot easier to pipe on top. You can pipe the web on with a plastic squeeze bottle, a piping bag fitted with a small tip, or simply place the sour cream into a ziptop bag with the corner snipped off.
How to Make Spider Web Taco Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Spread the refried beans into the bottom of a 12 inch pie plate.
- Beat cream cheese with a hand mixer until creamy. Add sour cream and taco seasoning then beat again until creamy. Spread over the refried beans in the pie plate.
- Spread guacamole over the top of the sour cream mixture in an even layer.
- For the spiderweb, start by tracing out the design on top of the guacamole using a paring knife. This will make it easier when piping on the sour cream web.
- Mix together sour cream with either a small amount of milk or water in a bowl just until it’s loose enough to pipe. Spoon the mixture into a piping bag, squeeze bottle, or ziptop bag with the corner snipped off.
- Sprinkle the cheese around the edge of the pie plate, circling the spiderweb design.
- Add chopped tomatoes, sliced black olives, chopped cilantro, and any other toppings you’d like over the top of the cheese.
- Top with a plastic spider for decoration and serve with tortilla chips.
Frequently Asked Questions & Expert Tips
Yes, you can prepare your spider web taco dip the morning or afternoon of your event. Store the dip tightly covered with plastic wrap or with an air-tight lid in the refrigerator. Because it is topped with guacamole, if it’s made any further in advance you run the risk of the guacamole browning. To avoid this, you can spread shredded cheese over the top layer of guacamole then top with the sour cream web. This way, even if your guacamole happens to brown a bit, it won’t be visible.
Spider web taco dip will keep for 3-4 days in the refrigerator when covered with an air-tight lid or tightly wrapped with plastic wrap. Don’t worry if your guacamole has browned by then, it’s still perfectly safe to eat.
Serving Suggestions
Serve spider web taco dip with tortilla chips and an array of different toppings to suit your taste. I personally think it’d be fun to serve with blue corn tortilla chips to match the spooky theme. This dip is by far one of the best Halloween party appetizers, your guests will love it!
More Halloween Recipes
- Ghost Brownies
- Mummy Meatloaf
- Witch Finger Cookies
- Halloween Candy Apples
- Marshmallow Frankensteins
- Jalapeno Popper Mummies
- Halloween Eyeball Salsa
- Candy Corn Jello Shots
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Spider Web Taco Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 15 ounce refried beans 1 can
- 8 ounces cream cheese softened
- 12 ounces sour cream about 1 1/2 cups
- 1.25 ounce taco seasoning 1 packet
- 16 ounces guacamole
Spider Web
- ¼ cup sour cream
- 1 Tablespoon milk or water
Topping
- 1 ½ cups shredded cheddar cheese or Mexican four cheese
- ½ cup sliced black olives
- 1 cup diced tomatoes
- 1 Tablespoon chopped cilantro
Optional Topping Ideas
- sliced jalapenos
- shredded iceburg lettuce
- sliced green onion
- diced red or orange bell pepper
Things You’ll Need
- 12 inch pie plate
- Plastic spider
Before You Begin
- The guacamole may begin to brown as it sits out. Don’t worry, it’s still completely safe for consumption when browned. Be sure to keep the taco dip covered tightly in the refrigerator when you are not using to prevent browning.
- The spider we used is a plastic spider you can normally find in stores around Halloween. Even a plastic spider ring will do the job! However, these are not edible. If you would prefer an edible spider, you can create a spider using black olives if you’re feeling crafty. Use a whole black olive as the body and slice another into thin strips to use as the legs.
- We used chopped tomatoes and sliced black olives as garnish around our taco dip but you can also sprinkle in some jalapeño, shredded lettuce, chopped cilantro, onion, bell peppers, green onion, or whatever else you might have in mind. The options are endless!
- The spider web is made with 1/4 cup of sour cream and a Tablespoon of either water or milk to thin it up a bit. You don’t necessarily have to thin the sour cream out if you don’t want to, but I suggest doing so as it makes it a lot easier to pipe on top. You can pipe the web on with a plastic squeeze bottle, a piping bag fitted with a small tip, or simply place the sour cream into a ziptop bag with the corner snipped off.
Instructions
- Spread the refried beans into the bottom of a 12 inch pie plate.
- Beat cream cheese with a hand mixer until creamy. Add sour cream and taco seasoning then beat again until creamy. Spread over the refried beans in the pie plate.
- Spread guacamole over the top of the sour cream mixture in an even layer.
- For the spiderweb, start by tracing out the design on top of the guacamole using a paring knife. This will make it easier when piping on the sour cream web.
- Mix together sour cream with either a small amount of milk or water in a bowl just until it’s loose enough to pipe. Spoon the mixture into a piping bag, squeeze bottle, or ziptop bag with the corner snipped off.
- Sprinkle the cheese around the edge of the pie plate, circling the spiderweb design.
- Add chopped tomatoes, sliced black olives, chopped cilantro, and any other toppings you’d like over the top of the cheese.
- Top with a plastic spider for decoration and serve with tortilla chips.
Nutrition
Amanda Davis
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