Halloween Spider Dip Recipes

HALLOWEEN 7 LAYER DIP

Steps:

• To a large bowl, add refried black beans and taco seasoning and mix well to combine.
• In a baking dish or serving platter (I used a 9-inch pie dish), layer beans, salsa, lettuce, olives, cheese, and diced tomato. Cover with guacamole, spreading it into a smooth layer.
• Add sour cream on top, using a squeeze bottle to draw a spider web shape. (I started by drawing intersecting lines in an asterisk/star shape across the dish, then curved lines in between to connect them!)
• Garnish the edge of the dish with more diced tomatoes, olives, and cheese. Serve with your favorite dippers!
• Yields 8 servings Halloween 7 layer dip.

HALLOWEEN SPIDER BREAD DIP BOWL

Steps:

• Place frozen rolls on board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
• Use 2 rolls to make a small ball for the spider's head. Use 10 rolls to make a larger ball for the spider's body.
• Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 12 inch ropes and 4 10 inch ropes.
• On a lined cookie sheet, arrange balls and ropes into spider shape.
• Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
• Whisk together egg white and water and brush all over spider. Sprinkle legs with parmesan cheese if desired.
• Bake spider 28-30 minutes until quite brown. Cool completely.
• Use a knife to make slits for the eyes and press an olive slice into each slit.
• Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.

HALLOWEEN "SPIDER" DIP

Steps:

• In a medium bowl mix the refried beans and about 1/3 cup of the salsa together.
• Pour into an 8 or 9" round glass baking dish and spread.
• Spread green chilies if using.
• Layer on sliced olives if using.
• Cover with remaining salsa.
• Cover with shredded cheese.
• Bake in oven at 350 degrees for about 20 min or until heated through -- OR -- microwave on high with vented plastic wrap for about 5 minutes.
• While the dip is cooking make the "spiders".
• Using a toothpick poke 3 holes on opposite sides of each whole olive. (Yes I know spiders have 8 legs, not 6, but I ran out of room). Cut individual leaves off the rosemary and stick one into each hole. Then slip a raisin most of the way into the olive leaving out a small "head".
• Let the dip sit for a few minutes after removing from the oven/microwave.
• Spoon the sour cream into a sandwich bag and clip off the corner of the bag (make it small). Start by putting a dot of sour cream in the center of your dip, then make lines starting from the center to the edge. Make 8 lines in total (like you would cut a pie). Then, starting near the center, connect the lines creating the "web". When complete scatter your "spiders" on the web.
• Enjoy!

SPOOKY HALLOWEEN SEVEN LAYER TACO DIP

Steps:

• In a 9 inch pie plate spread bean dip.
• In a small bowl mash two large avocados, add lemon juice, garlic salt, and coarse black pepper. Mix well.
• Spread layer of guacamole on top of bean dip.
• In another small bowl add Mayonnaise, sour cream, and taco seasoning mix. Mix until well blended.
• Spread sour cream mixture on top of guacamole making sure to completely cover the guacamole.
• Add grated cheese on top of sour cream mixture.
• Around the edge of the dip add chopped tomato, sliced olives, and chopped green onions.
• Place 1/2 cup of sour cream in plastic sandwich bag and snip off the end of one tip and make spider web over the top of the cheese.
• For the Spiders: Take one olive and slice in half lengthwise for the body of each spider. Slice another olive width wise for the head. Slice other olives to create the legs.
• Cover and chill until ready to serve.
• Serve with round tortilla chips.

SPIDER'S NEST DIP

Steps:

• In a small bowl, mix cream cheese and 1/2 packet of taco seasoning with 1 cup of the sour cream (hold the rest of the sour cream to decorate). Set mixture aside.
• Spread a thin layer of refried beans in the bottom of a microwaveable serving dish. Add a layer of shredded cheese. Heat dish in microwave for 1 minute, until cheese is slightly melted.
• Drain the salsa and layer it over the cheese. Drain the olives and layer over the salsa. Add a layer of the sour cream mixture. Add a layer of guacamole.
• To decorate the top, spoon a medium sized dollop of sour cream in the center. This is the spider's "nest."
• Spoon the rest of the sour cream into an air-tight bag. Cut a very small piece out of 1 of the bottom corners of the bag and, starting at the outer edge of the dip, pipe a thin circle around the perimeter. Create another circle half way between the perimeter circle and the center dollop, creating 3 circles.
• Using a knife blade, toothpick or skewer, drag a thin line of the sour cream from the "nest" outward toward the edge of the dish. Continue making lines all around the "nest" to complete the spider web design. Position whole black beans onto the sour cream "web."
• Embellish with plastic decorative spiders. Serve with a bowl of blue tortilla chips, and watch your guests scurry to get a bite!

SPOOKY 7-LAYER DIP RECIPE

Steps:

• In a small bowl mix the taco seasoning with the refried beans.
• Spread the bean mixture evenly on an 11 inch plate getting close to the edge.
• Carefully spread ¾ cup of the sour cream over the bean mixture.
• Add the salsa very gently over the sour cream. If your salsa is really runny, drain off some of the liquid first.
• Apply the guacamole mixture over the salsa. I put dollops of guacamole all over and then carefully spread them together so that the salsa doesn't come through.
• Around the edge spread the grated cheese.
• Top the cheese with sliced olives, diced tomatoes, and sliced green onions.
• With the remaining ¼ cup of sour cream, put it into a sandwich bag and clip off the corner. Squeeze the sour cream into a web pattern over the guacamole.
• Top with plastic spiders.

HALLOWEEN SPIDER DIP BOWL

Steps:

• 1. *The night before, wrap frozen loaves tightly in plastic wrap and thaw in fridge overnight. Next day: Form one loaf into a round ball. Place on a large cookie sheet that has been sprayed with non-stick cooking spray. With other loaf, cut off end and form a small round ball (about one eighth of loaf) and place above body making the head. Horizontally, slice remaining dough into 8 strips and roll into ropes for legs. Place under head and upper body. Place raisins on head for eyes, making into a spider! *You can also add these after baking if preferred, or use red decorating gel, red peppercorns or even sliced olives for eyes, also adding on after baking. Sometimes the raisins fall off during baking, or end up in an odd place! Brush with melted butter and cover with plastic wrap coated with non-stick spray. Allow to double in size. (About 2=3 hours.)Remove wrap, brush with eggwash (1 egg beaten with 1 Tbl. water), and bake in 350º oven for 25-30 minutes. Or til golden brown. Allow to cool on rack. Slice off top of body in a circle, and hollow out making a "bowl" for the dip. Line with lettuce (if desired)and spoon in your favorite dip such as salsa, melted cheese/nacho cheese dip, spinach or onion dip,etc., whatever you want. Surround with chips, crackers, mini pumpkins and gourds, plastic spiders, halloween cookies, just have fun! *If you want the spider's legs to point/bend up in the middle, just place a small ball of foil under center of each leg during rising and baking! :)