14 Easy Spider Web Taco Dip Recipes for Halloween Parties

Looking for the ultimate Halloween appetizer? Discover 14 spooky spider web taco dip recipes, from classic 7-layer dips to vegan and spicy versions! Are you searching for that absolute show-stopping Halloween appetizer that takes under 30 minutes, requires zero actual cooking, and disappears from the snack table in the blink of an eye? Look no further. This comprehensive collection of spider web taco dip recipes is exactly what your spooky season gathering needs.

Whether you are hosting a crowded backyard bash, prepping a quick after-school treat for the kids, or looking for a clean, plant-based option for a potluck, we have a variation for you. Classic layered taco dip is an absolute crowd-pleaser on its own, but with a simple sour cream or guacamole piping trick, it transforms into an incredibly festive, eerie centerpiece. Grab your favorite tortilla chips and let’s dive into 14 spectacular ways to spin this classic dish!

Why You’ll Love These Spider Web Taco Dips

• No-Bake & Fast: Most of these variations require absolutely zero stovetop or oven time, coming together in 15 to 20 minutes flat.
• Make-Ahead Friendly: You can easily layer these dips a few hours before your guests arrive, leaving just the quick web decoration for the final countdown.
• Visual Wow-Factor: The classic sour cream web pattern looks highly detailed but takes less than two minutes to draw with a simple toothpick technique.

Tips for Making the Perfect Taco Dip

The Thick Layer Secret: Always make sure your base cream cheese or bean layer is well-chilled and spread evenly. If your base is too runny, your beautiful piped spider web will sink or spread out into a blurry blob.

• Piping Made Easy: If you don’t have a professional pastry bag, simply scoop your sour cream or Greek yogurt into a standard Ziploc bag and snip off a tiny fraction of one corner.
• The Toothpick Trick: To draw the web, pipe 3 to 4 concentric circles on top of your dark bean or green guacamole layer. Take a toothpick, place it at the absolute center circle, and gently drag it outward to the edge of the plate. Repeat this radiating line around the circle 6 to 8 times to create the perfect web effect.

Ready to choose your perfect recipe?

Explore all 14 variations below—ranging from fully loaded beef to dairy-free alternatives—each complete with its own step-by-step instructions and visual inspiration!

1. Classic 7-Layer Spider Web Taco Dip

This is the foundational party classic. It features traditional layered Mexican flavors with a stunning green guacamole top layer that makes the white sour cream web pop beautifully.

• Prep Time: 20 mins
• Cook Time: 0 mins
• Total Time: 20 mins
• Servings: 12

Ingredients

• 1 can (16 oz) refried beans
• 1 packet (1 oz) taco seasoning
• 1 cup sour cream (divided; reserve 1/4 cup for piping)
• 8 oz cream cheese, softened
• 1 cup chunky salsa (drained of excess liquid)
• 2 cups fresh guacamole
• 1.5 cups shredded Mexican blend cheese
• 1/2 cup sliced black olives
• 1/4 cup diced Roma tomatoes

Step-by-Step Instructions

1. In a medium bowl, vigorously mix the refried beans with half of the taco seasoning packet. Spread this smoothly across the bottom of a 9×13 inch glass serving dish or a large round pie pan.
2. In a separate bowl, blend the softened cream cheese, 3/4 cup of sour cream, and the remaining taco seasoning until smooth. Carefully spread this layer directly over the beans.
3. Pour the drained chunky salsa evenly over the cream cheese mixture.
4. Carefully spread the fresh guacamole over the salsa layer, smoothing it to a flat finish.
5. Create a decorative border around the outside rim of the dish using the shredded cheese, diced tomatoes, and sliced black olives. Leave a wide circle of exposed green guacamole in the center.
6. Spoon the reserved 1/4 cup of sour cream into a plastic sandwich bag and snip a tiny corner off. Pipe three concentric rings in the center guacamole circle.
7. Drag a clean toothpick from the center ring outward to the edge of the border to form a perfect spider web pattern.

Tips

Drain your salsa through a fine-mesh strainer for 5 minutes before adding it to the dish. This prevents the dip from getting watery as it sits out on the buffet table.

Variations

Replace the refried black beans with seasoned whole black beans if you prefer a chunkier texture in your base layer.

Storage

Cover tightly with plastic wrap and store in the refrigerator for up to 3 days. Note that the guacamole layer may oxidize slightly over time.

Nutrition (Estimated per Serving)

• Calories: 210 kcal | Fat: 15g | Carbs: 12g | Protein: 6g

2. Spicy Jalapeño & Pepper Jack Web Dip

For a crowd that loves a kick, this version amps up the heat with fresh peppers, hot salsa, and a zesty pepper jack base.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins
• Servings: 10

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream (plus 1/4 cup reserved for web)
• 1.5 cups shredded Pepper Jack cheese
• 1 can (4 oz) diced green chiles, drained
• 1 cup hot restaurant-style salsa
• 1.5 cups smooth guacamole
• 2 jalapeños, finely sliced into rounds
• 1/4 cup sliced black olives

Step-by-Step Instructions

1. Whip the cream cheese, 1/2 cup sour cream, and drained green chiles together until light and fluffy. Spread evenly into your serving dish.
2. Top with a layer of shredded Pepper Jack cheese.
3. Pour the hot salsa evenly over the cheese layer.
4. Spread the guacamole cleanly over the salsa to create the dark green canvas for your web.
5. Pipe the concentric circles with your reserved sour cream, drawing the toothpick lines outward to form the web.
6. Garnish the outer rim with fresh jalapeño slices and black olives to complete the look.

Tips

Leave the seeds in the jalapeño rounds if you want maximum spice, or remove them for a milder, crisp pepper flavor.

Variations

Mix 1/2 teaspoon of cayenne pepper directly into the cream cheese base for an even deeper heat profile.

Storage

Keep chilled in an airtight container for up to 2 days.

Nutrition (Estimated per Serving)

• Calories: 230 kcal | Fat: 18g | Carbs: 9g | Protein: 7g

3. Fully Loaded Beef Taco Spider Web Dip

A hearty, warm-capable option featuring seasoned ground beef that turns a simple snack into a deeply filling party appetizer.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Servings: 12

Ingredients

• 1 lb lean ground beef
• 1 packet taco seasoning mix
• 1/4 cup water
• 8 oz cream cheese, softened
• 1/2 cup sour cream (plus 1/4 cup for piping)
• 1 cup thick salsa
• 1.5 cups shredded Cheddar cheese
• 1 cup black bean dip (smooth)
• Black olives (for making visual spiders)

Step-by-Step Instructions

1. Brown the ground beef in a skillet over medium heat until completely cooked through. Drain any excess fat.
2. Stir in the taco seasoning and water. Simmer for 5 minutes until thick, then let the meat cool completely to room temp.
3. Mix the cream cheese and 1/2 cup sour cream together, spreading it onto the bottom of your serving dish.
4. Layer the cooled, seasoned ground beef over the cream cheese base.
5. Add the layers of thick salsa and shredded Cheddar cheese.
6. Spread the smooth black bean dip as the final top layer to act as a dark night sky background.
7. Use the reserved sour cream to pipe a striking white web against the dark black beans.
8. Cut a few black olives in half lengthwise for bodies, and slice others into tiny slivers to create little olive spiders crawling on the web.

Tips

Make sure the ground beef cools fully before layering. Hot meat will completely melt the cream cheese base, turning the dip messy.

Variations

Substitute the ground beef with lean ground turkey or shredded rotisserie chicken depending on your preference.

Storage

Refrigerate for up to 3 days. This variant can be gently rewarmed in individual portions if desired, though the web design will melt.

Nutrition (Estimated per Serving)

• Calories: 290 kcal | Fat: 21g | Carbs: 11g | Protein: 14g

4. Creamy Black Bean Night Sky Dip

This recipe relies entirely on a rich, seasoned black bean top layer to create a high-contrast backdrop that makes your piped sour cream spider web look exceptionally sharp.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins
• Servings: 8

Ingredients

• 2 cans (15 oz each) black beans, rinsed and drained
• 1 tsp ground cumin
• 1 garlic clove, minced
• Juice of 1 lime
• 1 cup sour cream (reserve 1/4 cup for web)
• 8 oz cream cheese, softened
• 1 cup shredded Colby Jack cheese
• 1/2 cup chopped fresh cilantro

Step-by-Step Instructions

1. Place the black beans, cumin, minced garlic, and lime juice into a food processor. Process until completely smooth and spreadable.
2. Mix the cream cheese and 3/4 cup of sour cream together until completely smooth, then layer it into the base of a glass dish.
3. Spread the smooth, seasoned black bean mixture evenly over the cream cheese base.
4. Scatter the shredded Colby Jack cheese and fresh cilantro around the outer edge to form a frame.
5. Pipe your concentric sour cream circles in the open black bean space in the center, drawing lines outward with a toothpick to construct the web.

Tips

If the black bean mixture feels too thick to spread smoothly in your food processor, add a single tablespoon of water or lime juice to loosen it.

Variations

Stir a can of drained sweet corn into the cream cheese layer for a sweet contrast to the savory black beans.

Storage

Store covered in the refrigerator for up to 4 days.

Nutrition (Estimated per Serving)

• Calories: 240 kcal | Fat: 16g | Carbs: 16g | Protein: 9g

15 Easy Mummy Hot Dogs Ready in Under 30 Minutes

21 Ghost Pizza Ideas That Kids Will Absolutely Love

17 Easy Halloween Deviled Eggs Everyone Will Want to Try

5. Vegan & Dairy-Free Spooky Web Dip

A completely plant-based take on the classic dip that doesn’t compromise on that rich, creamy texture or festive look.

• Prep Time: 20 mins
• Cook Time: 0 mins
• Total Time: 20 mins
• Servings: 10

Ingredients

• 1 can (16 oz) vegetarian refried beans
• 1 container (8 oz) dairy-free cream cheese (like Violife or Kite Hill)
• 1 packet taco seasoning
• 1 cup vegan sour cream (Forager or Good Karma work great; reserve 1/4 cup for piping)
• 1 cup mild salsa
• 2 cups fresh guacamole
• 1 cup dairy-free shredded cheddar style shreds
• 1/4 cup finely chopped green onions

Step-by-Step Instructions

1. Mix the dairy-free cream cheese, 3/4 cup of vegan sour cream, and taco seasoning until fully incorporated and smooth.
2. Layer the refried beans into the bottom of your dish, followed by the seasoned cream cheese mixture.
3. Layer the salsa evenly over the top, then cover completely with the fresh guacamole layer.
4. Create a clean border with the dairy-free cheddar shreds and chopped green onions around the rim.
5. Pipe the reserved vegan sour cream in circles across the center and draw your web lines using a toothpick.

Tips

Some vegan sour creams can be slightly runnier than dairy versions. Whisk it well before putting it into your piping bag to ensure it holds its shape.

Variations

Add a layer of seasoned, crumbled tempeh or store-bought vegan taco meat substitute for an extra protein boost.

Storage

Keep chilled in the fridge for up to 2 days.

Nutrition (Estimated per Serving)

• Calories: 190 kcal | Fat: 13g | Carbs: 15g | Protein: 4g

6. Greek Yogurt Healthy Alternative Dip

A lighter, protein-packed option that swaps out heavy cream cheese and sour cream for zesty, seasoned Greek yogurt.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins
• Servings: 8

Ingredients

• 2 cups plain, non-fat Greek yogurt (divided; reserve 1/4 cup for piping)
• 1 tbsp taco seasoning mix
• 1 can (16 oz) low-fat refried beans
• 1 cup corn and black bean salsa, well-drained
• 1.5 cups fresh guacamole
• 1/2 cup cotija cheese or feta cheese, crumbled
• 1/4 cup sliced black olives

Step-by-Step Instructions

1. In a bowl, mix 1.75 cups of Greek yogurt with the taco seasoning until fully blended.
2. Layer the low-fat refried beans at the bottom of your serving bowl.
3. Spread the seasoned Greek yogurt smoothly over the bean layer.
4. Spread the well-drained corn and black bean salsa over the yogurt.
5. Top completely with the guacamole layer.
6. Create an outer border with the crumbled cotija cheese and black olives.
7. Fill your piping bag with the plain, unseasoned Greek yogurt and create your spider web pattern across the top.

Tips

Greek yogurt can release a little whey water as it sits. Give the yogurt a good stir, or strain it through cheesecloth for 10 minutes before assembling for a perfectly firm dip.

Variations

Mix fresh lime zest directly into the Greek yogurt for an incredibly bright flavor profile.

Storage

Best consumed within 48 hours. Keep refrigerated.

Nutrition (Estimated per Serving)

• Calories: 150 kcal | Fat: 5g | Carbs: 16g | Protein: 10g

7. Smoky Chipotle & Bacon Web Dip

This version introduces a deep, smoky flavor profile utilizing chipotle peppers in adobo sauce and crispy, crumbled bacon bits.

• Prep Time: 20 mins
• Cook Time: 5 mins
• Total Time: 25 mins
• Servings: 12

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream (plus 1/4 cup for piping)
• 2 chipotle peppers in adobo sauce, finely minced
• 1 can (16 oz) refried black beans
• 6 slices of bacon, cooked extra crispy and crumbled
• 1 cup smoky barbecue-style salsa or traditional dark salsa
• 1.5 cups guacamole
• 1 cup shredded smoked gouda or cheddar cheese

Step-by-Step Instructions

1. In a food processor or bowl, mix the cream cheese, 1/2 cup sour cream, and minced chipotle peppers until entirely uniform.
2. Spread the refried black beans in your serving dish, then layer the smoky cream cheese mixture on top.
3. Sprinkle 3/4 of the crumbled crispy bacon evenly over the cream cheese layer.
4. Spread the salsa, then top with the smooth layer of guacamole.
5. Create a border along the edge using the shredded smoked cheese and the remaining bacon pieces.
6. Use your reserved sour cream to pipe and draw the spider web across the green center.

Tips

Cook the bacon until it is exceptionally crispy so that it retains its crunch within the moist layers of the dip.

Variations

Swap the bacon for smoked pulled pork for an incredibly rich, BBQ-forward appetizer.

Storage

Keep stored in the refrigerator for up to 3 days.

Nutrition (Estimated per Serving)

• Calories: 260 kcal | Fat: 20g | Carbs: 12g | Protein: 9g

8. Ultimate Guacamole-Forward Spider Web Dip

Designed specifically for guacamole purists. This dish prioritizes a massive, lime-heavy avocado layer with light, fresh supporting components.

• Prep Time: 25 mins
• Cook Time: 0 mins
• Total Time: 25 mins
• Servings: 10

Ingredients

• 5 ripe Hass avocados
• Juice of 2 fresh limes
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1 can (16 oz) traditional refried beans
• 1/2 cup sour cream (placed in a piping bag for the web)
• 1/2 cup diced fresh tomatoes
• 1/4 cup green field onions, sliced

Step-by-Step Instructions

1. Mash the 5 avocados in a bowl with the fresh lime juice, red onion, cilantro, and salt until it reaches your desired consistency.
2. Spread the refried beans as a thin, stable base layer in your serving dish.
3. Heap the fresh guacamole over the beans, smoothing out the surface completely to create an expansive green canvas.
4. Toss the diced tomatoes and green onions together, creating a beautiful fresh wreath border around the edge of the dish.
5. Pipe the sour cream in concentric rings right in the center and run your toothpick through to establish the web pattern.

Tips

Keep the pit of one avocado sitting inside the guacamole while you prepare the rest of the dish to help prevent any premature browning.

Variations

Fold 1/4 cup of roasted pepitas (pumpkin seeds) into the guacamole for a delightful crunch.

Storage

Because of the heavy fresh avocado content, this dip is best enjoyed the day it is made.

Nutrition (Estimated per Serving)

• Calories: 180 kcal | Fat: 13g | Carbs: 14g | Protein: 4g

9. Roasted Corn & Cotija Halloween Dip

A street-corn inspired variation that offers a sweet, charred flavor and a beautifully textured presentation.

• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 mins
• Servings: 10

Ingredients

• 2 cups frozen corn kernels (or canned corn, well-drained)
• 1 tbsp olive oil
• 8 oz cream cheese, softened
• 1/2 cup sour cream (plus 1/4 cup for piping)
• 1 tsp chili powder
• 1 cup salsa verde (tomatillo salsa)
• 1.5 cups guacamole
• 3/4 cup cotija cheese, crumbled
• 1/4 cup chopped cilantro

Step-by-Step Instructions

1. Heat olive oil in a skillet over high heat. Add the corn and cook for 5 minutes without moving it too much, allowing the kernels to get deeply charred and roasted. Remove and let cool.
2. Blend the cream cheese, 1/2 cup sour cream, and chili powder together. Spread this as your base layer.
3. Spread the cooled roasted corn over the cream cheese layer.
4. Layer the salsa verde and the guacamole evenly over the corn.
5. Border the pan with the crumbled cotija cheese and fresh cilantro.
6. Pipe the web across the guacamole center using your reserved sour cream.

Tips

You can easily use leftovers of Trader Joe’s Mexican Style Corn or similar pre-roasted frozen corn to cut down your prep time even further.

Variations

Swap the salsa verde for a fire-roasted red salsa if you prefer a sweeter, deeper tomato flavor base.

Storage

Store covered in the refrigerator for up to 3 days.

Nutrition (Estimated per Serving)

• Calories: 220 kcal | Fat: 16g | Carbs: 14g | Protein: 6g

10. Sheet Pan Mega Party Dip

Got a massive crowd coming over? This scaled-up recipe utilizes a standard baking sheet to feed a large gathering with ease.

• Prep Time: 25 mins
• Cook Time: 0 mins
• Total Time: 25 mins
• Servings: 24

Ingredients

• 2 cans (16 oz each) refried beans
• 2 packets taco seasoning
• 16 oz cream cheese, softened
• 1.5 cups sour cream (plus 1/2 cup for piping multiple webs)
• 2 cups chunky salsa
• 3 cups guacamole
• 3 cups shredded Mexican cheese blend
• 1 cup diced tomatoes
• 1 cup sliced black olives

Step-by-Step Instructions

1. Mix both cans of refried beans with one packet of taco seasoning and spread it all across a large rimmed baking sheet.
2. Whip the 16 oz of softened cream cheese, 1.5 cups of sour cream, and the second packet of taco seasoning until smooth. Spread over the beans.
3. Pour the salsa over the cream cheese, followed by a thick layer of guacamole across the entire surface.
4. Create a festive border using the shredded cheese, diced tomatoes, and black olives around the rim of the sheet pan.
5. Because of the rectangular size, you can pipe two or three separate smaller spider webs side-by-side using your reserved sour cream for an incredibly fun effect.

Tips

Ensure your baking sheet has at least a 1-inch rim so that none of your delicious layers slip off the sides when guests scoop into it.

Variations

Create a multi-colored background by doing half the sheet pan in green guacamole and the other half in dark black bean dip.

Storage

Cover tightly with foil and store in the fridge for up to 2 days.

Nutrition (Estimated per Serving)

• Calories: 215 kcal | Fat: 16g | Carbs: 12g | Protein: 7g

11. White Queso Fountain Web Dip

A cheese-forward variation that uses a smooth, velvety white cheese dip layer as the surface, allowing you to pipe a dark web using black bean purée or salsa.

• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 mins
• Servings: 10

Ingredients

• 1 can (16 oz) refried beans
• 1 packet taco seasoning
• 1.5 cups store-bought or homemade white queso dip (warmed slightly)
• 1 cup chunky salsa
• 1/2 cup smooth black bean dip (placed in a piping bag for the web)
• 1/2 cup diced red tomatoes
• 1/4 cup diced green chiles

Step-by-Step Instructions

1. Spread your seasoned refried beans across the bottom of the dish, followed by the layer of chunky red salsa.
2. Pour the smooth, slightly warm white queso dip completely over the salsa layer, smoothing it out to form a stark white canvas.
3. Create a bright border around the rim using the diced tomatoes and green chiles.
4. Cut a tiny hole in the piping bag containing the smooth black bean dip. Pipe dark, concentric circles right on top of the white queso.
5. Draw a toothpick through the dark lines from the center outward to create a striking inverse “dark spider web” on a white background.

Tips

Make sure the queso is only slightly warm, not hot. If it is too hot, it will cause the layers below to mix together.

Variations

Use a vibrant yellow cheddar queso instead of white queso for a classic bright orange and black Halloween color theme.

Storage

Best served fresh. Leftovers can be refrigerated for 2 days and enjoyed cold or reheated in short intervals.

Nutrition (Estimated per Serving)

• Calories: 180 kcal | Fat: 11g | Carbs: 14g | Protein: 7g

12. Cilantro-Lime Infused Fresh Taco Dip

An incredibly zesty, herbaceous option that relies heavily on fresh citrus and heavy cilantro infusing every single layer.

• Prep Time: 20 mins
• Cook Time: 0 mins
• Total Time: 20 mins
• Servings: 8

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream (plus 1/4 cup for web)
• Juice and zest of 2 fresh limes
• 1/2 cup finely chopped fresh cilantro (divided)
• 1 can (16 oz) refried beans
• 1 cup green salsa verde
• 1.5 cups fresh guacamole
• 1/2 cup diced white onions

Step-by-Step Instructions

1. Mix the cream cheese, 1/2 cup sour cream, lime zest, half the lime juice, and 1/4 cup of chopped cilantro together until bright and smooth. Layer into your dish.
2. Spread the refried beans down, followed by your lime-infused cream cheese layer.
3. Pour the green salsa verde over the cream cheese, then finish with the guacamole layer.
4. Frame your dip with a mix of the diced white onions and the remaining fresh cilantro.
5. Mix the remaining lime juice into your reserved piping sour cream to thin it slightly, then pipe and draw your fresh web across the center.

Tips

Using a microplane to get very fine lime zest ensures the flavor distributes perfectly through the cream cheese without any bitter chunks.

Variations

Add diced fresh mango to the border for a sweet, tropical twist that pairs beautifully with the heavy lime and cilantro.

Storage

Keep chilled for up to 3 days in an airtight container.

Nutrition (Estimated per Serving)

• Calories: 210 kcal | Fat: 16g | Carbs: 13g | Protein: 5g

13. Shredded Chicken & Verde Taco Dip

A hearty variation that utilizes shredded salsa-infused chicken breast for an incredibly rich meat layer that pairs beautifully with a green web canvas.

• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 mins
• Servings: 10

Ingredients

• 2 cups cooked rotisserie chicken, shredded
• 1/2 cup salsa verde (plus 1 cup for the main layer)
• 8 oz cream cheese, softened
• 1/2 cup sour cream (plus 1/4 cup for piping)
• 1.5 cups guacamole
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped green onions

Step-by-Step Instructions

1. In a small bowl, toss the shredded rotisserie chicken with 1/2 cup of salsa verde until fully coated and moist.
2. Blend the cream cheese and 1/2 cup sour cream together. Spread smoothly as the bottom layer of your dish.
3. Layer the seasoned shredded chicken evenly over the cream cheese base.
4. Pour the remaining cup of salsa verde over the chicken, then cover completely with the smooth guacamole.
5. Form a border with the shredded Monterey Jack cheese and green onions.
6. Pipe the reserved sour cream onto the guacamole center, texturing it into a web with a toothpick.

Tips

If your rotisserie chicken is cold from the fridge, shred it finely so it incorporates easily into the dip layers without creating large, difficult-to-scoop chunks.

Variations

Swap the chicken for shredded beef barbacoa or carnitas pork for a different, savory meat layer.

Storage

Keep refrigerated for up to 3 days.

Nutrition (Estimated per Serving)

• Calories: 240 kcal | Fat: 17g | Carbs: 8g | Protein: 14g

14. Individual Party-Size Mini Web Dips

Perfect for a safer, touch-free party setup. These individual portions are assembled in clear plastic cups so every guest gets their own personal spider web.

• Prep Time: 25 mins
• Cook Time: 0 mins
• Total Time: 25 mins
• Servings: 8 individual cups

Ingredients

• 1 can (16 oz) refried beans
• 1 packet taco seasoning
• 1 cup sour cream (divided; 1/2 cup reserved for piping multiple webs)
• 8 oz cream cheese, softened
• 1 cup salsa
• 1.5 cups guacamole
• 1/2 cup finely shredded cheddar cheese
• 8 black olives (cut to make small spiders)

Step-by-Step Instructions

1. Line up 8 clear, 9-ounce plastic party cups on your counter.
2. Mix the refried beans with half the taco seasoning. Spoon equal amounts into the bottom of each cup.
3. Mix the cream cheese, 1/2 cup sour cream, and the rest of the taco seasoning. Layer this carefully over the beans in each cup using a small spoon.
4. Add a neat tablespoon of salsa, followed by a smooth layer of guacamole in each individual cup.
5. Sprinkle a small pinch of shredded cheddar cheese around the inside edges of the cups.
6. Fill a small plastic bag with the remaining 1/2 cup of sour cream. Pipe 2 small concentric circles in each cup, then use a toothpick to pull them into a mini web.
7. Top each mini web with a pre-fashioned olive spider right in the center.

Tips

Using a small cookie scoop or a piping bag to deposit the layers into the individual cups keeps the sides of the plastic clean and shows off the distinct layers beautifully.

Variations

Drop a single tortilla chip standing upright into each cup right before serving so they are immediately ready to eat!

Storage

Cover the tops of the cups with plastic wrap and store in the refrigerator for up to 2 days.

Nutrition (Estimated per Cup)

• Calories: 220 kcal | Fat: 16g | Carbs: 13g | Protein: 6g