Ingredients
Scale
- 2 cans (16 oz each) refried beans
- 1 packet (1 oz) taco seasoning
- 1 cup sour cream (plus extra for the web)
- 1 cup guacamole
- 1 cup chunky salsa (drained of excess liquid)
- 2 cups shredded cheddar cheese
- 1 can (2.25 oz) sliced black olives
- 1/4 cup diced tomatoes
- 1/4 cup chopped green onions
- Large bag of sturdy tortilla chips
Instructions
- In a medium bowl, mix the refried beans with the taco seasoning. If the beans are too stiff, add a splash of water or salsa liquid to make them spreadable. Spread this mixture evenly across the bottom of a large, shallow serving platter or a 9×13 inch glass baking dish. This serves as the sturdy “soil” for your spooky dip layers.
- Technically, this is an assembly-style “cook.” Layer the ingredients starting with the bean base. Spread the salsa over the beans, followed by a thick layer of shredded cheese. Spread the guacamole over the cheese, leaving a small border at the edges so the cheese peeks through. Ensure each layer is flat and even to provide a stable surface for the final decoration.
- Fill a small plastic piping bag or a sandwich bag with a corner snipped off with sour cream. Draw four or five concentric circles on top of the guacamole. Take a toothpick and draw lines from the center circle outward to the edge of the dish to create a spider web effect. Decorate the edges with chopped green onions, tomatoes, and sliced olives. Place a few whole olives in the center and use small olive slivers to create “legs” for a garnish spider.
- Cook Time: 25 minutes