Halloween Spider Bean Dip
This Halloween Spider Bean Dip is perfect for a Halloween party appetizer! A bean dip recipe dressed up with spiders and a web.
Servings: 8 servings
Calories: 202kcal
Equipment
- Small Baking Dish approximately 7 inches across, circle shape
- Small Bowls for heating and mixing ingredients
- Knife
- Microwave
- Spoons or small spatulas, for mixing and spreading layers
- Plastic Bag for piping web
Ingredients
- 8 ounces cream cheese softened
- ¼ teaspoon garlic powder
- pinch salt
- ¾ cup shredded cheddar cheese
- 16 ounces black refried beans (one can)
- ⅓ cup sour cream
- 3 green olives
Instructions
- If your cream cheese is not softened, place in a small bowl and heat in microwave until it is soft. Be careful though as it can explode if heated too long :)8 ounces cream cheese
- Mix the cream cheese with the garlic powder and a pinch of salt. Spread the cream cheese across the bottom of the spider dish you are building the dip in.¼ teaspoon garlic powder, pinch salt
- Sprinkle the cheddar across the top of the cream cheese.¾ cup shredded cheddar cheese
- Heat the black refried beans in a small bowl in the microwave to make it easier to spread. (Be careful for exploding beans! You might need to stir occasionally). Once warm, spread it across the cheddar cheese in the spider dish.16 ounces black refried beans
- Cut an olive in half lengthwise, which will give you two spider bodies. Set aside.3 green olives
- Cut another olive in half lengthwise. Then cut each half into 4 strips to make legs. Repeat with another olive to give yourself legs for two spiders. (You can also choose to make just one spider, or more!)
- Put the sour cream in a small plastic bag. Add a Tablespoon of water to make it a little thinner and easier to pipe out. Cut off a very small tip of the plastic bag, which you will use to pipe out the sour crea,.You might need to add more water, or less, depending on the consistency of your sour cream. I like to practice on a small dish to determine if I need to add more water, add more sour cream (if too watery), or cut the tip opening more to make it work for me. Then you can scoop the practice sour cream back into the bag :)⅓ cup sour cream
- Pipe a small circle in the middle, followed by two more larger circles, across the black bean layer (like a target pattern).
- To make the web legs, you have two options:1) Pipe lines across the dip2) Use a toothpick and drag from the outside toward the middle of the circle to give you a little bend in the sour cream lines, like what is shown in the picture.
- Place the spider bodies, cut side down, where you want them on the web. Add the sliced olive spider legs, 4 on each side, to make your spider dip.
- Serve alongside chips!
Notes
I like to use a round baking dish to keep it circular like a web. You can use a pie dish if needed, or a can pan, but should double the recipe if they are large as otherwise the dip will be very thin. The dish in my pictures is 6.5 inches across (inside) and 7 inches across including the dish edges.
You can also use black olives, but I love the contrast of the green with the purple/black beans.
Nutrition
Serving: 1serving (1/8 of recipe, not including dippers/chips) | Calories: 202kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 511mg | Potassium: 59mg | Fiber: 2g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 1mg
