Halloween Spider Web Dip Is Perfect Party Fare

Wow your guests with this classic dip lightened up with Greek Yogurt.  Halloween spider web dip is a double layer dip.  The bottom layer is a mixture of Greek yogurt, cream cheese and salsa topped with guacamole and vegetable/cheese toppings, and of course a sour cream spider web and olive spider.

Use a domed top to keep from ruining your decoration. Disposable ones are available at Amazon and other big box warehouse stores

I’ve seen versions of this dip all over the internet.  My favorite display is on palatablepastime.com and mine looks just like hers but with an olive spider instead of plastic one.  But for the actual recipe, the On The Go Bites version is very different.

For the bottom half of the Halloween spider web dip mix the Greek yogurt, cream cheese and salsa and spread into a shallow dish.  If you are entertaining at home use a decorative pie dish.  If you are taking this appetizer to a party and want a dish you can leave behind then do what I did in the picture above.  I used a party server bought at Sam’s club.  Even though the bottom of the server is more like a plate, it was just deep enough to hold both layers of the dip.  These types of servers come with a domed lid so that your nice spider web won’t get ruined.

Bottom cream cheese layer has been frozen, once hardened you can apply the guacamole

You can use store bought guacamole or make your own.  If using store bought guacamole I think adding some fresh cilantro and jalapeno brings it up a level and tastes more homemade.

Now to add the special decoration to the Halloween spider web dip, the sour cream web.  Use a resealable, ziplock, baggie and fill with a ¼ cup sour cream.  Snip a very small corner off of the baggie so that you can pipe the web onto the dip.  Start by making lines the length of the diameter of the dish.  As if you were cutting a pizza only instead of cutting the pizza you are piping sour cream lines on the dip.  Then between the lines pipe a semi-circle all the way around the Halloween spider web dip.  Do this twice to get a spider web.

Now for the spider.  Cut pitted black olives in half for the body.  For the legs of the spider cut another olive in half.  Then cut each half into thirds for the spider legs.  Last take another olive and slice a round out of it for the spider head.

Top with typical taco accompaniments like shredded cheddar cheese, sliced black olives, green onions and tomatoes.  Serve with chips.

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Halloween Spider Web Dip

Easy Halloween spider web dip wows your guests with delicious Greek yogurt base and topped with guacamole and olive spider

Course Appetizer

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author On The Go Bites

Ingredients

Bottom Layer of Dip

• 8 ounces Cream cheese or use Neufchatel
• 1 1/2 Cup Plain Greek Yogurt
• 1 Cup Salsa
• 1 Teaspoon Hot Sauce Optional, just if you want to add a kick

Guacamole

• 8 Ounces Guacamole Store bought or homemade
• 3 Tablespoons Cilantro Optional
• 1 Medium Jalapeno Optional

Toppings

• 8 Whole Black olives pitted
• 1/2 Cup Chedder cheese shredded
• 1 Whole Green onion sliced
• 1/2 Medium Roma tomao diced

Instructions

1. Mix Greek yogurt, cream cheese and salsa and spread into a dish, a pie plate works well. Freeze for 20 minutes or refrigerate for an hour. This firms the layer up so that you can easily spread the guacamole on top.

2. Spread guacamole on top (or if making homemade guacamole search recipes).

3. Fill baggie full of sour cream, snip a very small hole at the bottom corner of the baggie. Leave about an inch open on the zipper side of the baggie. Now pipe the web on using the direction in the post above.

4. Make olive spider by cutting an olive in half, use one half for the spider body. Then cut another olive in half, cut each half in thirds for the legs. Last slice the remaining olives into rings, using one of the rings for the spider head and the remaining ones for toppings. Assemble spider in the center of the dip.

5. Sprinkle cheese around the perimeter of the dip, top with tomatoes, olives and green onions.

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