Spooky Spider Web Dip

Name: Spooky Spider Web Dip
Cook time: 5 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 425 g refried beans plain; 5 ml neutral oil for warming the beans; 2 g ground cumin ground; 1 g garlic powder ground; 2 g fine salt divided; 15 ml lime juice freshly squeezed; 250 g guacamole plain; 240 g sour cream divided; 40 g black olives pitted and sliced; 1 g fine salt divided; 5 g fresh cilantro chopped; 180 g tortilla chips for serving

This is a layered party dip built in a shallow dish so the web design stays visible. The beans are warmed and seasoned, the guacamole adds richness, and the sour cream topping is piped or spooned into a web pattern before adding olive spiders. It is meant to be scooped with chips and served cold or cool.

By Julienne

Cook time: 5 minutes

Servings: 6

Ingredients

425 g refried beans plain
5 ml neutral oil for warming the beans
2 g ground cumin ground
1 g garlic powder ground
2 g fine salt divided
15 ml lime juice freshly squeezed
250 g guacamole plain
240 g sour cream divided
40 g black olives pitted and sliced
1 g fine salt divided
5 g fresh cilantro chopped
180 g tortilla chips for serving

Instructions

Warm the refried beans in a medium skillet over medium heat with the neutral oil, cumin, garlic powder, and 2 g of the salt. Stir in the lime juice and cook until the beans are hot and spreadable, 3 to 5 minutes. The beans look smooth, glossy, and hot with no raw spice smell.
Spread the warm beans in an even layer in the serving dish. Let them sit 2 minutes so the layer settles before topping. The bean layer is level and reaches close to the edges of the dish.
Spread the guacamole evenly over the beans, keeping the surface as smooth as possible. The green layer fully covers the beans.
Stir the sour cream until smooth, then reserve about 30 g in a small bowl for the spider web and spread the remaining 210 g over the guacamole in a thin, even layer. The top is pale and level, ready for the web pattern.
Use the reserved sour cream to pipe or spoon 4 to 5 concentric rings on the surface, then drag a toothpick or the tip of a knife from the center outward 6 to 8 times to form a web. Finish with sliced black olives as spider bodies and small olive pieces as legs. Sprinkle the remaining 1 g salt lightly over the top if needed, and add cilantro if using. A clear spider web pattern is visible and the olives resemble spiders.
Serve immediately with tortilla chips around the dish or in a separate bowl. The dip is cool at the top, scoopable, and the chips stay crisp.