Halloween Taco Dip:
This spooky halloween taco dip is sure to be a crowd pleaser! It is a great dip to prep ahead of time. But it is also super quick and easy to throw together, if you need a last minute appetizer idea.
What you will need:
- 1 16 oz. can of traditional refried beans of choice (I used Amy’s Organics)
- 1 10 oz. can of diced tomatoes with green chilies but if you can’t find one, just use diced tomatoes and a 4 oz. can of diced chilies.
- Taco seasoning
- Salt and pepper to taste
- Sour cream ( I used a dairy free one)
- Homemade guacamole (3 large hass avocados, garlic powder, salt + pepper, cilantro, lime juice)
- Shredded cheese
- Olives
- Cherry tomatoes or roma tomatoes
- Green onions
How to prepare guacamole:
First things first, prep the homemade guacamole. Add avocado, lime juice, cilantro, garlic powder, salt + pepper, and mix it all up until you get a creamy consistency. And set this aside while you prepare the bean mixture.
Prepping bean layer:
Add the beans, diced tomatoes with green chilies, taco seasoning, salt + pepper to taste, and mix it all up.
Layering the dip:
Add the bean mixture to a 6 inch cast iron skillet. But you can also add to a round baking dish. Spread an even layer of the bean mixture to the skillet. And then add an even layer of sour cream, then the homemade guacamole. Next add shredded cheese all around the skillet, creating a circle. And then sprinkle in the diced cherry tomatoes, olives, and green onions.
Making the spider web:
And now comes the tricky part, making the spider web. I used a dairy free sour cream and it was a bit too watery for creating the web I had in mind. And so when making yours, I would suggest using a thicker type of sour cream. Start by adding a dot to the middle of the dip and then 2-3 circles around the dot leaving some space in between each circle. And then run a knife through dot and circles to try and create a web. Do your best, mine didn’t come out perfect. But guess what, the taste is where its at! And don’t forget adding some spiders onto the dip.
And once done, refrigerate the dip for at least 2 hours before serving.
Can I prep this dip ahead of time?
Yes, this makes a great prep ahead appetizer option. Prepare it all the night before, cover, and store in the refrigerator until ready to enjoy. But make sure you drain all the liquid from the tomatoes, olives, chilies, or else your dip will become watery.
Can I make this dip vegan?
Yes, substitute your favorite vegan sour cream and vegan shredded cheese to make it 100% vegan. And make sure whatever type of refried beans you are using, you make sure they are vegan.
Halloween Taco Dip:
Ingredients
Homemade guacamole:
- 3 large hass Avocados
- 2 tsp garlic powder
- 3 small limes juiced
- 1/3 cup chopped cilantro
- Salt and pepper to taste
Bean layer:
- 1 16 oz. can mashed beans of choice
- 1 10 oz. can diced tomatoes with green chilies make sure to drain juices
- 1 1/2 Tbsp Taco seasoning
- Salt and pepper to taste
Additional ingredients:
- 1 1/2 cups sour cream
- 1 1/2 cups shredded cheese
- 1 6 oz can diced black olives
- 1/2 cup diced cherry tomatoes
- 1/4 cup diced green onions
Instructions
Guacamole instructions:
- Cut the avocados in half and remove the pits
- Add the avocado to a medium bowl with seasonings, lime juice, cilantro, and mix it all up
- Refrigerate while you prepare the rest
Bean layer Instructions:
- Add the beans, diced tomatoes, green chilies, taco seasoning, salt and pepper, and mix it all up
Dip Instructions:
- Add an even layer of the bean mixture to a 6 inch cast iron skillet or a round baking dish
- Add an even layer of sour cream on top of the bean mixture
- Add an even layer of guacamole on top of the sour cream
- Add an even layer of shredded cheese around the skillet, creating a cheese circle
- Add diced olives
- Add diced cherry tomatoes
- Add diced green onions
- To the middle of the dip add a dot and create 2-3 circles around the dot leaving some space between each circle
- Run a knife through the dot and circles to create a spider web as best as possible
- Refrigerate for at least 2 hours before serving