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–+ servings
a round bowl with taco dip, thats a spider web theme.
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5 from 1 vote

Halloween Taco Dip

Spooky and fun, this fresh Halloween Taco Dip has layers of beans, creamy yogurt and cream cheese, fresh veggies, and a sour cream spider web with spiders on top!
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American, Mexican
Diet: Halal
Skill Level: Beginner
Servings: 8 -10 Servings
Author: Rena

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

Optional:

  • corn chips or pita chips, for serving

Instructions

  • In a medium bowl, whisk together the 16 ounces creamy Greek yogurt, 8 ounces cream cheese, and ½-1 teaspoon garlic powder until smooth. Taste and season with Kosher salt and pepper as needed.
    Whisk mixing the Greek yogurt, cream cheese, and seasoning together in a glass bowl.
  • 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.
    All ingredients for Halloween taco dip prepped and arranged on a cutting board and small bowls, ready to assemble, with a hand holding a piping bag full of sour cream above it.
  • Spread the 16 ounces refried beans evenly into a round serving dish to form the first layer.
    Layer of refried beans spread evenly in a round white serving dish as the base of the dip.
  • Add ½- 1.25 oz package taco seasoning mix and 2 –3 tbsp 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.
    Cream cheese and Greek yogurt mixture spread over the beans in the serving dish with a white spatula.
  • Sprinkle the diced 1 large beef tomato, ½ English cucumber, and 1 small red onion around the outer edges of the dish, leaving the center clear to show off the web.
    Top view of a hand piping a sour cream spider web design on top of the taco dip with diced veggies along the edges.
  • Slice ½ cup pitted black and green olives to form little “spiders” and place them on the web. Serve right away with corn chips or pita chips for dipping.
    Top view close-up of the olive spiders sitting on the sour cream spider web.

Notes

  • Soften the cream cheese first for a smooth, lump-free base.
  • Dice the veggies small and evenly for the best look and balanced bites.
  • Use a piping bag or sandwich bag with the corner snipped for an easy spider web.
  • Add olive “spiders” right before serving for the freshest look.

Storage

  • Cover leftovers tightly with plastic wrap or store in an airtight container. Refrigerate up to 3-4 days. Best enjoyed the same day it’s made.

Nutrition

Calories: 131kcal | Carbohydrates: 9g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 582mg | Potassium: 229mg | Fiber: 1g | Sugar: 6g | Vitamin A: 623IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 0.4mg