Halloween Spider Bean Dip
This is a fun and delicious bean dip to make for your little ghouls and goblins on Halloween night.
- 16 ounces Refried Beans
- ½ cup Diced Tomatoes (1 large tomato should be plenty)
- 1½ tablespoon Green Onions (sliced)
- 1 cup Finely Shredded Cheese (we used Colby & Monterey Jack)
- 4-6 ounces Sour Cream
- 6 ounces Pitted Black Olives (drained and patted dry)
- Add the refried beans to a medium bowl. Give them a really good stir to loosen them up and make them easy to spread.
- Add the sour cream to a piping bag or a re-sealable zip top bag. Cut a tiny piece from the tip so that only a thin line will be dispensed.
- Cut 3 or 4 black olives in half, lengthwise to make 6-8 spiders.
- Make the spider legs by slicing a whole black olive into thin rounds, less than a ¼ inch. Then cut the rounds in half. Youâll need 8 legs per spider.
- Spread the refried beans into a 9 inch pie dish. Use a rubber spatula or the back of a large spoon to get an even, smooth layer.
- Layer the diced tomatoes over the refried beans, gently press the tomatoes into the refried beans so they are not floating on top (use your fingers or a small rubber spatula).
- Sprinkle the green onions on top.
- Add the finely shredded cheese over the dip in an even layer, covering the entire area.
- Start with making a cross, dividing the pie in 4. Then draw 2 more lines with the sour cream making an X and dividing the pie in 8.
- Draw around the pie and across the existing lines making a web pattern. Start on the outside and work your way in.
- Start with the body (half a black olive) then arrange 8 of the sliced olive pieces around the body.
- Gently press the spider pieces into the dip so they stay put.
- Cover the dip with plastic wrap and refrigerate until ready to serve. Make sure the plastic wrap wonât disturb the sour cream web.
- Serve with the spider bean dip with tortilla chips and enjoy!
This cold six layer dip is topped with large, creepy spiders, making it perfect for your next Halloween party. Ingredients 16 ounces Refried Beans ½ cup Diced Tomatoes (1 large tomato should be plenty) 1½ tablespoon Green Onions (sliced) 1 cup Finely Shredded Cheese (we used Colby & Monterey Jack) 4-6 ounces Sour Cream 6 ounces Pitted Black Olives (drained and patted dry) Method Add the refried beans to a medium bowl. Give them a really good stir to loosen them up and make them easy to spread.
Add the sour cream to a piping bag or a re-sealable zip top bag. Cut a tiny piece from the tip so that only a thin line will be dispensed. Cut 3 or 4 black olives in half, lengthwise to make 6-8 spiders.
Make the spider legs by slicing a whole black olive into thin rounds, less than a ¼ inch. Spread the refried beans into a 9 inch pie dish.
Use a rubber spatula or the back of a large spoon to get an even, smooth layer. Layer the diced tomatoes over the refried beans, gently press the tomatoes into the refried beans so they are not floating on top (use your fingers or a small rubber spatula).
Add the finely shredded cheese over the dip in an even layer, covering the entire area. Start with making a cross, dividing the pie in 4. Then draw 2 more lines with the sour cream making an X and dividing the pie in 8.
Draw around the pie and across the existing lines making a web pattern. Start with the body (half a black olive) then arrange 8 of the sliced olive pieces around the body.
Gently press the spider pieces into the dip so they stay put. Cover the dip with plastic wrap and refrigerate until ready to serve.
Make sure the plastic wrap won’t disturb the sour cream web. Serve with the spider bean dip with tortilla chips and enjoy!
