Taco Dip Recipe

5 from 1 vote

Create this fun taco dip recipe to serve at your next party. It's a delicious treat for any occasion.

Prep Time20

Total Time20

Course: Halloween Recipes

Cuisine: Tex-Mex

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!

Leftovers keep in the fridge for about a day—after that, the lettuce starts to get soggy.
If you'd like to make this in advance, you can do it up to two days ahead of time with a few adjustments: it's best to leave the lettuce layer out, then wait to add the guacamole, 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!