Spooky Halloween 7 Layer Taco Dip recipe is the perfect holiday appetizer. Add the spooky spider web for the holiday, or keep it smooth for year round enjoyment! 

Looks of scary sour cream spider web and black olive spiders and you have one “boo-tiful” Party Dip!

Spooky Halloween 7 Layer Taco Dip

Halloween week continues today with this Spooky 7 Layer Taco Dip recipe. You may see the picture and think, “easy? I’m no decorator.”


HOW TO MAKE SPOOKY 7 LAYER DIP

Step 1: In a small bowl mix the taco seasoning with the refried beans.

Step 2: Spread the bean mixture evenly on an 11 inch plate getting close to the edge.

Step 3: Carefully spread 3/4 cup of the sour cream over the bean mixture.

Step 4: Add the salsa very gently over the sour cream. If your salsa is really runny, drain off some of the liquid first.

Step 5: 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.

Step 6: Around the edge spread the grated cheese. You could do any cheese for this. I have also tried this with Pepper Jack cheese and it was delicious. My kids love cheddar and Monterrey Jack as well.

Step 7: Top the cheese with sliced olives, diced tomatoes, and sliced green onions.

Step 8: With the remaining 1/4 cup of sour cream, put it into a sandwich bag and clip off the corner.

Step 9: Squeeze the sour cream into a web pattern over the guacamole.


Step 10: Top with plastic spiders.


HOW TO MAKE THE SPIDER WEB ON THE DIP

Step 1: There are many different ways you could make the spider web on the dip.

Step 2: The first way, is put the sour cream in a sandwich or ziplock bag. Cut a small hole in the corner of the bag. Squeeze the sour cream, into a web shape over the guacamole.

Step 3: The second way is the toothpick method. You start by making a swirl of sour cream. Start at the center of the dip, and swirl your way outwards.



Step 4: With a toothpick, start at the middle of the swirl and drag it outwards. This will spread the sour cream into thin lines, creating a spider looking effect.


HOW TO KEEP GUACAMOLE AND AVOCADOS FROM BROWNING

Step 1: Guacamole is delicious, but it sure is tricky. This isn’t a recipe we would recommend making in advance, but rather an hour or two before serving it to guests.

Step 2: However, if you need to make it ahead of time, we have found a little trick to keep the guacamole from browning.

Step 3: Lightly spread on a layer of lime juice to the guacamole. You can do this with a basting brush or a spoon. Simple apply a medium thin layer over the guacamole to keep it from browning.

Step 4: We recommend doing this if you are making it a few hours in advance. It will also help if you seal it tightly with saran wrap. You may need to fix the toppings after wrapping it with saran wrap, so maybe keep a few extra olives and tomatoes handy just in case.

Step 5: If you have leftover avocado, you can keep it from browning, by keeping the pit in the avocado, splashing it with some lime juice, and sealing it tightly with saran wrap.

Step 6: I don’t know the science behind it, but keeping the pit in the avocado has worked for me every time.


LOOKING FOR A HEALTHIER ALTERNATIVE TO SOUR CREAM?

Step 1: We probably can all admit that sour cream isn’t the best for us, but the tangy cream tastes so good when put with the right ingredients.

Step 2: However, we have luckily found a delicious alternative to sour cream. Plain Greek yogurt. It has the same taste and texture, but the nutritional value is greatly better.

Step 3: Greek yogurt is a little thicker than sour cream, so if you do choose this option, you may want to heat it up for 7 seconds in a bowl before placing it in a zip lock bag, and piping it onto the dip.


INGREDIENTS :

  • 8 oùnces cream cheese - room temperatùre
  • 16 oùnces soùr cream
  • 2 1/2 tablespoons Taco seasoning blend
  • 2 cùps prepared gùacamole
  • 1/4 cùp grated cheddar cheese
  • 1 cùp finely chopped lettùce
  • 1/2 cùp finely chopped tomatoes
  • 3 green onions - finely sliced
  • 1/8 cùp chopped black olives
  • 2 olives - to form the spiders

SPIDER WEB MIXTÙRE :
  • 3 tablespoons soùr cream
  • 1 teaspoon milk

INSTRÙCTIONS :

In a large bowl, mix together cream cheese, soùr cream and taco seasoning.

Transfer to a roùnd pie dish.

Spread gùacamole on top of mixtùre.

Spread cheese aroùnd the edge of the pie dish.

Evenly spread lettùce, tomatoes, olives and green onions on top of cheese.

In a small bowl, combine ingredients for spider web mixtùre. The consistency shoùld be slightly thinner than soùr cream.

Transfer spider web mixtùre into a piping bag fitted with a fine tip

Pipe mixtùre onto gùacamole in the shape of a spider web.

Cùt remaining olives into spider shaped and place them on the web.

Chill ùntil ready to serve.


NOTES :

In a large bowl, mix together cream cheese, soùr cream and taco seasoning. Transfer to a roùnd pie dish. Spread gùacamole on top of mixtùre. Spread cheese aroùnd the edge of the pie dish. Evenly spread lettùce, tomatoes, olives and green onions on top of cheese. In a small bowl, combine ingredients for spider web mixtùre. The consistency shoùld be slightly thinner than soùr cream. Transfer spider web mixtùre into a piping bag fitted with a fine tip Pipe mixtùre onto gùacamole in the shape of a spider web. Cùt remaining olives into spider shaped and place them on the web. Chill ùntil ready to serve.

Nutrition Information :

YIELD: 12 servings SERVING SIZE: 1/4 cup
Amount Per Serving:CALORIES: 278 TOTAL FAT: 23g SATURATED FAT: 8g TRANS FAT: 0g UNSATURATED FAT: 13g CHOLESTEROL: 40mg SODIUM: 415mg CARBOHYDRATES: 11g FIBER: 3g SUGAR: 2g PROTEIN: 8g