This creepy-fun Spider Web Dip is an unbeatable way to wow your Halloween party guests! Quick and easy to make, it features guacamole, cheese, and fresh veggies. The only thing more fun than looking at it is eating it!
Spider Web Party Dip
Ingredients you will need:
- 2 package Neufchatel cheese (you can also use regular cream cheese)
- 2 envelope taco seasoning
- 1 container sour cream
- 1 can of fat=free refried beans
- 1 chopped tomato
- ½ head of chopped lettuce
- 2 chopped green onions
- 1 small can sliced black olives
- 4 oz. shredded Mexican cheese
- Plastic spiders (optional)
Place 2 packages Neufchatel or regular cream cheese in a large mixing bowl. Place 2 envelopes taco seasoning in with cheese and mix thoroughly.
Chop 1 tomato.
Chop 2 green onions.
Chop 1/2 head of lettuce.
On a platter, evenly spread the cream cheese and taco seasoning mixture.
On top of the cream cheese mixture, evenly spread 1 can fat-free refried beans.
Spread guacamole (homemade or store bought) across top of refried beans.
Place shredded lettuce along the outside of the platter.
Top the shredded lettuce with chopped tomatoes.
Add 4 oz. Mexican shredded cheese to the tomatoes.
Place green onions on top of the shredded cheese.
Spread black olives around the outer ring.
Fill a small plastic bag with sour cream (substitute Greek yogurt if you like). Snip an end off the bag and create a spider web with the sour cream.
Serve with tortilla chips and enjoy!
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Spider Web Halloween Dip Video Instructions
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Spider Web Dip Transcript
Hey there, Jess in the Rada Kitchen, thanks so much for joining me. Today we’re going to be making a fun and festive Halloween version of the traditional Mexican layered dip. We’re going to top this off with a sour cream spider web in stick in a couple of our plastic eight-legged friends. Let’s go ahead and get started!
Here in my bowl we have two packages of Neufchatel cheese. These are at room temperature. I like to use Neufchatel because it’s lower in fat, but you can use regular cream cheese if you like. To that I’m going to add two packages of my favorite low-sodium taco seasoning. Then we’re just going to mix it up with my Rada Mixing Spatula. So in with the seasoning and go ahead and combine that.
Let’s prep our veggies. I’m going to take my tomato and with my Rada French Chef’s knife we’re going to give this guy a chop. Our tomatoes are prepped, so now we’ll take the ends off the green onions and give these guys a quick run-through. Now for my iceberg lettuce I’m going to give it a good couple pounds on my board. This is going to allow the core to just pop out. I’m going to cut this in half, set aside what I don’t need, and just give this guy a thin slice through.
Now we’re ready to layer. First off we have that Neufchatel and taco seasoning that I’m going to spread on our platter. A nice, even layer all the way across. This is going to build our first flavorful component. On top of my Neufchatel I’m spreading on one can of fat-free refried beans. For our last layer we’re going to use some fresh, homemade guacamole. You can use store-bought guacamole if you like. Otherwise check out our YouTube channel for a recipe I did with a guacamole-loaded baked potato. This guy I’m going to make in one big circle right in the middle of our platter.
In no particular order I’m going to put veggies on our platter. I’m starting with our chopped lettuce. Right on the very edge all the way around. Doesn’t have to be perfect. Next is my tomatoes. This is adding a nice, bright, colorful element as well as bold and fresh flavors.
Now I have a Mexican blend of shredded cheese that I’m going to sprinkle on top. And top with my chopped green onions. Our last component is our black olives. I’m going to make a little ring right around our guacamole. Looks like we’re ready for our spider web!
Here I’ve taken a Ziploc baggie. You can fill it with sour cream, light sour cream, or even a nonfat Greek yogurt. I’ve clipped a tiny piece off the end and I’m going to go ahead and pipe this into our platter. You can of course use a piping bag, this is just what I have on hand. I’m going to bring this all the way across just as if you’re cutting a pie. And one more. Now let’s go ahead and connect. Just making nice, big swoops. And again in the middle. And there you have your spider web!
Here we have our finished spread. It’s a little freaky, but mostly appetizing. I’m going to serve alongside some of my favorite tortilla chips. Thanks so much for joining me today. Be sure to hop onto RadaCutlery.com and to subscribe to our YouTube channel.
End of Video Transcript