Halloween Spiderweb Taco Dip with Bluegrass Salsa
Share
A Halloween appetizer should be fun to set down at a party and good enough to disappear before the costumes come off. This easy no-bake taco dip gets its flavor from Calicutts Southwestern Taco Spice Blend and Mild Bluegrass Salsa. A quick sour cream spiderweb on top makes it party-ready without special tools.
Serves: 8–10
Prep time: 20 minutes
Chill time: 30 minutes, optional
Ingredients
- 8 oz cream cheese, softened
- 3/4 cup sour cream, divided
- 1 tbsp Southwestern Taco Spice Blend, or to taste
- 1 can (16 oz) refried beans
- 3/4 cup Mild Bluegrass Salsa, drained briefly if very juicy
- 1 cup shredded cheddar
- 1 1/2 cups guacamole
- 2 or 3 whole black olives, optional for edible spiders
- Tortilla chips, for serving
Directions
- Beat the softened cream cheese with 1/2 cup sour cream and the Southwestern Taco Spice Blend until smooth. Spread it in an even layer across a shallow 9-inch pie dish or small serving platter.
- Spread the refried beans gently over the cream cheese mixture. Spoon on the drained Bluegrass Salsa, then scatter over the cheddar. Cover the top with a smooth layer of guacamole.
- Put the remaining 1/4 cup sour cream in a small zip-top bag and snip off one tiny corner. Pipe a small dot in the center of the guacamole, then several circles around it. Drag the tip of a toothpick from the center outward at intervals to make a web.
- If you like, halve an olive for a spider body and cut another into thin strips for legs. Place it near the web. Chill for 30 minutes if you have time, and set out with tortilla chips.
Make-ahead tip: Assemble the layers a few hours ahead, cover, and refrigerate. Add the guacamole and sour cream web shortly before serving so they look fresh. Keep chilled until serving and don't leave the dip at room temperature for more than two hours.
Shop the featured ingredients: Mild Bluegrass Salsa and Calicutts Southwestern Taco Spice Blend.