Spider Web Halloween Dip
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Spider Web Halloween Dip
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Need an easy Halloween Dip to bring to a party? With just a few tweaks, you can turn this everyday appetizer into fun Halloween food! (No food dyes required.)
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Ingredients
Bean Dip
- 2 (15-oz.) cans black beans , drained and rinsed
- ¾ cup salsa
- ½ teaspoon fine sea salt , plus more to taste
- 1 teaspoon ground cumin
- ¼ cup fresh cilantro (optional)
- 6 to 8 jarred jalapeño slices (optional)
Spider Web Garnishes
- 5 large black olives , pitted
- ½ cup sour cream or plain Greek yogurt
- shredded cheese, green onion, tomatoes, cilantro (optional for the edge of the platter)
Instructions
- To prepare the bean dip, add the drained black beans, salsa, salt, cumin, jalapeno slices, and cilantro to a 12-cup food processor fitted with an S blade. Secure the lid and process until smooth. Taste the dip and add more salt, if needed. (Add a ¼ teaspoon at a time until it tastes flavorful. I usually add an additional ½ teaspoon of salt, but this could vary based on the salsa you use.)
- Spread the prepared bean dip in a circle on a large plate. Then, add the sour cream or Greek yogurt to a piping bag fitted with a narrow decorating tip. You can also use a ziplock bag and cut one of the ends off to create a quick piping option. (Just a tiny corner will do—you want the tip to be small.)
- Pipe the sour cream into the shape of a spiderweb, first by making an X over the dip. Add 2 more diagonal lines, then make connecting lines in the center to create a spiderweb look. (See the photos in the post for reference.)
- Slice the black olives in half. Reserve 3 or 4 of the halves for "spider bodies." Then, cut the remaining halves into thin pieces to create spider "legs." Arrange an olive half, cut side down, on the spiderweb, then place 4 legs on each side to look like a spider.
- Garnish the perimeter of the plate with shredded cheese, green onion, tomatoes, and cilantro, if desired. Serve the dip right away with tortilla chips or sliced veggies.
Notes
- Nutrition information is for roughly 1/4 cup bean dip, not including the garnishes. This information is automatically calculated using generic ingredients so it's just a rough estimate and not a guarantee.
- Make Ahead Tip: You can prepare the bean dip up to 4 days in advance as long as you store it in an airtight container in the fridge. Decorating this dip should take about 10 minutes, so it's an easy option to throw together.
- Variations: This technique can be used over the top of any dip you love. Feel free to try it over guacamole, 7-layer dip, bean dip, and more!
Nutrition Information
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Calories
96kcal
(5%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.3g
Sodium
669mg
(28%)
Potassium
354mg
(10%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
149IU
(3%)
Vitamin C
3mg
(3%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 669mg | 28% |
| Potassium | 354mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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