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Spooky Spider Web Bean Dip with Refried Beans and Guacamole

Spooky spider web bean dip layers cumin-salsa refried beans with smooth guacamole, topped with sour cream piping and olive spiders. Serve it chilled or at room temperature with tortilla chips for an easy Halloween appetizer.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the bean layer
  • 1 can (16 oz) refried beans
  • 0.5 cup salsa
  • 0.5 tsp ground cumin
For the guacamole
  • 3 avocados ripe
  • 2 tbsp lime juice
  • 0.5 tsp kosher salt
  • 1 cloves garlic small, minced
For the spider web
  • 0.75 cup sour cream
  • 0.5 cup olives whole pitted ripe, drained
For serving
  • 1 bag (13 oz) tortilla chips

Equipment

  • 1 9x13-inch serving dish

Method
 

Make the bean layer
  1. Stir the refried beans, salsa, and cumin together in a medium bowl.
  2. Spread the mixture evenly in a 9x13-inch serving dish.
Make the guacamole and decorate
  1. Mash the avocados, lime juice, salt, and garlic together in a bowl until mostly smooth.
  2. Spread the guacamole evenly over the bean layer.
  3. Spoon the sour cream into a small zip-top bag and snip off a tiny corner.
  4. Pipe concentric circles over the guacamole.
  5. Drag a toothpick from the center outward at regular intervals to make a web.
  6. Cut several olives in half lengthwise for spider bodies.
  7. Slice the remaining olives into thin strips for legs.
  8. Arrange the olive bodies and legs on the web.
Serve
  1. Serve immediately with the tortilla chips.

Notes

For neat web lines, snip only a tiny corner from the zip-top bag. Refrigerate leftovers covered for up to 2 days; freezing is not recommended because the guacamole and sour cream can change texture. For a dairy-free option, use dairy-free sour cream.