Description
A festive Halloween taco dip featuring layered black bean purée, salsa, guacamole, and a spooky sour cream spider web garnish, perfect for seasonal parties and gatherings.
Ingredients
Scale
Main Ingredients
- 1 can black beans, drained and rinsed
- 1/4 cup Greek yogurt
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 3/4 cup mild chunky salsa
- Guacamole, amount as desired for layering
Garnishes
- 1/4 cup sour cream (for spider web)
- 2-3 black olives (for spiders and legs)
Instructions
- Prepare the Bean Dip: Place the black beans, Greek yogurt, lemon juice, and salt into a blender or food processor. Purée until smooth or until you reach your desired consistency. This will serve as the base layer of the dip.
- Layer the Dip: Spread the puréed bean mixture evenly on the bottom of a pie plate or serving dish. Next, add a thin, even layer of mild chunky salsa on top. Then gently spread a layer of guacamole over the salsa to complete the layered base.
- Prepare the Sour Cream Piping Bag: In a small bowl or directly in a plastic zip-top bag, loosen the sour cream by mixing in a small amount of water if it’s too thick. Twist the bag to push the sour cream toward one corner, then cut off a tiny tip (about 1/8 to 1/4 inch) of one corner to create a piping bag.
- Create the Spider Web Design: Pipe the sour cream onto the top of the guacamole layer in concentric circles or rings. Using a toothpick or skewer, drag lines from the center to the outer edge to create a spider web effect.
- Add Olive Spiders: Slice one or two black olives into thin pieces to create spider legs. Use whole or halved olives as the spiders’ bodies and position them on the web for a spooky decoration.
Notes
- Adjust the thickness of the sour cream with water to ensure smooth piping.
- Use mild salsa to keep the flavor balanced and kid-friendly.
- Serve with tortilla chips, celery sticks, or crackers for dipping.
- Prepare the bean dip a few hours ahead to let flavors meld.
- For a vegan version, substitute Greek yogurt and sour cream with plant-based alternatives.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 110
- Sugar: 2g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
