7 Layer Halloween Taco Dip Recipe

5 from 2 votes

Make this fun Halloween taco dip recipe for a ghostly take on a party fave. A sour cream web and olive spiders make it especially festive!

Prep Time20

Total Time20

Course: Halloween Recipes

Cuisine: Tex-Mex

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 443kcal

Spread the refried beans evenly in a large clear dish (we used a deep pie pan).
Next, spread the guacamole over the top evenly.
Set aside ¼ cup of the sour cream, then stir the remaining sour cream with the taco seasoning and lime juice. Spread the seasoned sour cream over the guacamole.
Spread the salsa over the sour cream.
Layer the olives over the salsa, then cover with lettuce.
Sprinkle the cheese all over the dip.
Arrange the sliced green onions in a ring around the edges of the pan.
Transfer the remaining sour cream to a squeeze bottle or ziplock bag with the corner cut off. Pipe the sour cream in an x on top of the dip. Then pipe a “plus” shape over it as well. Connect the lines with little “u” shapes until you reach the end of the spider web.
Make the olive spiders by cutting an olive lengthwise for the bodies. Cut 2 more olives into slices, then halve those slices and assemble them for legs. Serve!

Strain the salsa through a fine-mesh strainer if it is a thin salsa (homemade salsa in particular tends to fall under this umbrella).
If you'd like to make this in advance, you can do it up to two days ahead of time with a few adjustments: wait to add the lettuce, cheese, green onions, and sour cream spiderweb until right before serving.
To keep this recipe gluten-free, make sure you're using a gluten-free taco seasoning mix and that all your dippers are gluten-free!
If the dip is going to be out for two hours or longer, set the pan in a large dish of ice that gets swapped out from time to time to keep everything at a safe temperature.