Description
A spooky Halloween twist on classic bean dip, topped with a sour cream spiderweb and black olive spiders. Fun, festive, and perfect for parties!
Ingredients
Scale
- 2 cups canned black beans, rinsed and drained (or refried beans)
- 1/2 cup salsa (any spice level)
- 1 teaspoon chili powder (or taco seasoning, optional)
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1/2 cup sour cream or plain Greek yogurt
- 1 can black olives – halved for spider bodies, sliced thin for legs
- 1/2 cup shredded cheese (cheddar, Mexican blend, or dairy-free alternative)
- 2–3 green onions, thinly sliced
- 1–2 Roma tomatoes, diced
- Fresh cilantro, chopped
- Tortilla chips, pita chips, or veggie sticks
Instructions
- In a food processor, blend black beans, salsa, chili powder, cumin, salt, and pepper until smooth. Spread onto a serving platter.
- Slice olives into halves for spider bodies and slivers for legs. Dice tomatoes, slice green onions, and chop cilantro.
- Spoon sour cream into a piping bag or sandwich bag, snip the corner, and pipe a spiderweb pattern over the dip.
- Place olive halves as spider bodies and attach slivers as legs. Arrange on the web.
- Sprinkle cheese, tomatoes, onions, and cilantro around the edges. Serve with chips or veggie sticks.
Notes
Make the bean dip base ahead of time, but pipe the web and add toppings just before serving. Store leftovers in the fridge up to 2 days. Best served cold or at room temperature.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg