Halloween Taco Dip (Cheesy & Delicious)

Name: Halloween Taco Dip
Prep time: 20 min
Total time: 20 min
Ingredients: 16 ounces creamy Greek yogurt ( full fat or low fat); 8 ounces cream cheese (one packet, softened at room temp); ½-1 teaspoon garlic powder; Kosher salt and pepper (to taste); ½- 1.25 oz package taco seasoning mix; 2 –3 tbsp tomato paste; 16 ounces refried beans (I like Siete brand, one can ); 1 large beef tomato (small diced); ½ English cucumber (small diced); 1 small red onion (finely diced); ½ cup pitted black and green olives (to make olive spiders); corn chips (or pita chips, for serving)

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Oct 04, 2025

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This Halloween Taco Dip is spooky, creamy, and so delicious. Loaded with layers of refried beans, tangy yogurt, cream cheese, and a taco-seasoned kick, it’s topped with fresh veggies, a garlicky yogurt and sour cream spider web, and yummy olive “spiders.”

Close-up of the spider web design made with sour cream over the taco dip, with veggies around the edges.

This Halloween Taco Dip is a fresh and playful dish that’s perfect for your next Halloween party, and it’s surprisingly simple to pull together. I love the “spiders” on top, they really make it the star of any Halloween spread, plus the layers can be prepped ahead so all you have to do is decorate before serving. It’s a healthy Halloween appetizer that’s guaranteed to disappear fast.

It’s as fun to decorate as it is to eat, and you can serve it with crunchy tortilla chips, pita chips, or veggie sticks as you prefer.

You may also love my sweet and spiced Pumpkin Dip, or this comforting Cottage Cheese Buffalo Chicken Dip.

Recipe Overview

Skill Level

Beginner

Prep Time

20 mins

Cook Time

0 mins

Before You Get Started

A few helpful tips before you dive in:

Dice the veggies small and as evenly as you can; it gives the dip a cleaner look and makes each bite more balanced.
For the olive “spiders,” sink one olive into the dip for the body lengthways, another olive so you can see the top, then chop another olive into thin strips for the legs.
Assemble just before serving so the layers stay fresh and the web design looks sharp.

Common Questions

How do I keep the sour cream web from sinking or smudging?

You can let the dip chill for 5 minutes to set before piping the web on it, and it can chill for 10-15 minutes before serving so it holds its shape.

Can I make this dip spicy?

Definitely! Add diced jalapeños or some hot sauce to the refried beans base or use a spicy taco seasoning mix for extra heat.

Can I make this Halloween taco dip the night before?

Yes! You can prep the layers in the serving bowl up to a day in advance, covering it with plastic wrap and storing it in the fridge. Just wait to add the veggies and web design until right before serving so it looks fresh.

Ingredients Needed

Below are the ingredients you’ll need to make Halloween Taco Dip. Full measurements are found in the recipe card.

Greek yogurt: Full-fat and creamy gives the smoothest texture, though 2% or dairy-free yogurt also works.
Cream cheese: Softened at room temperature so it blends easily into the yogurt mixture.
Seasonings: Garlic powder, taco seasoning mix, Kosher salt, and black pepper
Tomato paste: Whisked into the yogurt mixture for flavor and color.
Refried beans: Use store-bought (I like Siete brand) or homemade, or swap these with mashed black beans or guacamole for a different flavor.
Fresh veggies: Diced beef, tomato, English cucumber, and red onion for topping around the edges. You could swap or add in diced bell peppers or shredded lettuce for extra color and crunch.
Olives: Use black and/or green pitted olives to make the decorative “spiders.”
Corn chips or pita chips: For dipping and serving alongside.

How to Make Halloween Taco Dip

Here’s how to get perfect results every time:

1️⃣ Mix the Creamy Layer

In a medium bowl, whisk together the Greek yogurt, cream cheese, and garlic powder until smooth. Taste and season with salt and pepper as needed.

✏️ Make sure the cream cheese is softened before mixing to avoid lumps.

process shot making the cream cheese and yogurt layer.

2️⃣ Prep for the Spider Web

Spoon a small amount of the creamy mixture into a piping bag or plastic sandwich bag and set aside. Prepare and dice all your fresh veggies.

✏️ Snip the piping bag corner small for better control when drawing the web.

spreading the bean dip layer on a plate.

3️⃣ Layer the Beans

Spread the refried beans evenly into a round serving dish to form the first layer.

✏️ A rubber spatula helps spread the beans smoothly without tearing.

4️⃣ Finish the Creamy Layer

Add taco seasoning and tomato paste to the remaining yogurt mixture, whisk well, then spread evenly over the beans. Cut the tip off your piping bag and pipe a spider web design across the surface.

decorating the bean dip later and topping with veggies.

5️⃣ Add the Veggie Border

Sprinkle the diced tomato, cucumber, and onion around the outer edges of the dish, leaving the center clear to show off the web.

6️⃣ Decorate with Olive Spiders

Slice olives to form little “spiders” and place them on the web. Serve right away with tortilla chips or pita chips for dipping.

Hand grabbing a tortilla chip to scoop the dip out near a spider made out of olives on top of the sour cream spider web.

Storage Recommendations

For the best taste and presentation, serve this dip the same day you make it. If you do have leftovers, cover the dish tightly with plastic wrap or transfer portions into airtight containers. Store in the refrigerator for up to 3-4 days. The layers will soften a bit over time, but they will still taste great.