Halloween Spider Dip Recipes

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HALLOWEEN 7 LAYER DIP



Halloween 7 Layer Dip image

Spooky Spider Web Taco Dip

Provided by Alyssia Sheikh

Time 15m

Number Of Ingredients 13

1 can refried black beans (or regular)
1 pack taco seasoning
¼-½ cup salsa
¼-½ cup shredded lettuce
2 cans sliced olives (4-oz ea.)
¼-½ cup shredded Mexican cheese
1 Roma tomato (diced)
¼-½ cup guacamole
2-3 Tbsp sour cream
tortilla chips
celery sticks
baby carrots
anything you like!

Steps:

  • To a large bowl, add refried black beans and taco seasoning and mix well to combine.
  • In a baking dish or serving platter (I used a 9-inch pie dish), layer beans, salsa, lettuce, olives, cheese, and diced tomato. Cover with guacamole, spreading it into a smooth layer.
  • Add sour cream on top, using a squeeze bottle to draw a spider web shape. (I started by drawing intersecting lines in an asterisk/star shape across the dish, then curved lines in between to connect them!)
  • Garnish the edge of the dish with more diced tomatoes, olives, and cheese. Serve with your favorite dippers!
  • Yields 8 servings Halloween 7 layer dip.

Nutrition Facts : ServingSize 1 serving, Calories 118 kcal, Sugar 1 g, Fat 7 g, Carbohydrate 9 g, Fiber 2 g, Protein 4 g

HALLOWEEN LAYERED SPIDERWEB DIP



Halloween Layered Spiderweb Dip image

Enjoy tortilla chips with this spiderweb shaped dip made with Old El Paso® Thick 'n Chunky salsa and beef - perfect appetizer for Halloween.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 72

Number Of Ingredients 8

1 lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 jar (24 oz) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup shredded Mexican cheese blend
1 container (8 oz) sour cream
1 container (7 oz) guacamole
Lime-flavored or plain tortilla chips

Steps:

  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix. Spoon into heatproof glass serving bowl.
  • Spread salsa over beef mixture. Spread black beans over salsa, reserving 1 bean for topping. Sprinkle with cheese. Spoon 2 tablespoons of the sour cream into small resealable food-storage plastic bag; seal bag and set aside. Spoon remaining sour cream over cheese. Spoon guacamole over sour cream.
  • Cut off tiny corner of bag; twist above sour cream and, working from center to outer edge, pipe sour cream to form spiral design. Working from center of spiral to outer edge, draw tip of knife lightly through spiral to form web, about 12 times. Place reserved black bean in web for spider. Serve with chips.

Nutrition Facts : Calories 35, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 153 mg

SPIDER WEB GUACAMOLE



Spider Web Guacamole image

This webbed guacamole is a super-easy way to make a themed appetizer for your next Halloween party. Mexican crema (or sour cream) is used for the web and black olives make an edible spider. The avocado skull is a spooky bonus.

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 6

4 cups guacamole
1/4 cup Mexican crema or sour cream
Lime juice, if needed
2 pitted black olives
Blue corn tortilla chips, for serving
1 firm avocado, skin-on

Steps:

  • For the web: Put a large round shallow bowl on a larger round platter. Fill the bowl with the guacamole and smooth the top with a spoon or offset spatula. Fill a squeeze bottle or pastry bag with Mexican crema or sour cream (thin it out with some lime juice if needed). Pipe 4 concentric circles of crema onto the guacamole. Using the tip of a knife or skewer, pull lines from the center circle out, creating a spider web pattern.
  • For the spider: Slice 1 olive in half lengthwise and use one of the halves for the spider body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange the spider on the web. Surround the bowl of guacamole with the tortilla chips.
  • For the skull: Using a paring knife, make 2 eyes on the wide end of the avocado, cutting through the skin and flesh all the way down to the pit; discard the skin and flesh. Cut an upside-down heart shape just through the skin for the nose, then remove the skin, leaving the flesh showing. For the mouth, cut a long rectangle just through the skin and remove it. Use a skewer or the tip of a knife to draw lines on the flesh for teeth.

SPOOKY SPIDER HALLOWEEN HOT DOGS



Spooky Spider Halloween Hot Dogs image

Use crescent rolls and hot dogs to make this Halloween version of pigs in a blanket. Kids love them, and they are an easy snack for a Halloween party.

Provided by fabeveryday

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 8

Number Of Ingredients 3

1 (8 ounce) can refrigerated crescent rolls
8 hot dogs
2 tablespoons ketchup, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Unroll crescent dough. Pinch or press the perforation between the triangles to get 4 rectangular pieces. Cut rectangles in half lengthwise so you have 8 narrow strips.
  • Make a 2-inch slice through the center of one end of a hot dog. Cut two more 2-inch slices on either side of that, so that the 'legs' are about the same thickness. Repeat on the other end. Cut 'legs' into the remaining hot dogs.
  • Roll a crescent strip around the center of each dog. Place spider dogs on an ungreased baking sheet.
  • Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into some ketchup and dot 'eyes' onto each spider. Serve with remaining ketchup.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 13.8 g, Cholesterol 23.8 mg, Fat 19.3 g, Protein 7.1 g, SaturatedFat 6.8 g, Sodium 774.8 mg, Sugar 4.4 g

SPIDER DEVILED EGGS FOR HALLOWEEN



Spider Deviled Eggs for Halloween image

Looking for some easy Halloween ideas for a potluck or your Halloween party? Everyone loves deviled eggs and they are easily turned into creepy spider deviled eggs.

Provided by Tinkerbell

Categories     Appetizers and Snacks     Snacks     Kids     Cute and Fun

Time 50m

Yield 12

Number Of Ingredients 6

6 eggs
1 tablespoon mayonnaise
¼ teaspoon Dijon mustard
salt and freshly ground pepper to taste
12 black olives
1 pinch paprika

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mayonnaise, mustard, salt, and pepper. Mash the yolks and stir the mixture until smooth and thoroughly combined.
  • Fill each egg half with the deviled yolk mixture using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.
  • Cut olives in half and place 1 half on each filled egg as the spider body. Cut the other olive half into 4 strips. Cut each strip in half, so you end up with 8 thin olive pieces for the legs. Arrange 4 olive legs on each side of the spider body. Dust with paprika.

Nutrition Facts : Calories 50.1 calories, Carbohydrate 0.6 g, Cholesterol 93.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 100.7 mg, Sugar 0.2 g

HALLOWEEN "SPIDER" DIP



Halloween

This was a big hit at our Halloween party. It's a traditional layered mexican bean dip with a sour cream "spider web" and olive "spiders".

Provided by tavallera

Categories     Cheese

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
1 (4 ounce) can green chilies (optional)
1 (4 ounce) can sliced black olives (optional)
3 tablespoons sour cream (approx amount)
4 ounces shredded cheddar cheese
6 -8 black olives
6 -8 raisins
rosemary, approx 4-inch sprig

Steps:

  • In a medium bowl mix the refried beans and about 1/3 cup of the salsa together.
  • Pour into an 8 or 9" round glass baking dish and spread.
  • Spread green chilies if using.
  • Layer on sliced olives if using.
  • Cover with remaining salsa.
  • Cover with shredded cheese.
  • Bake in oven at 350 degrees for about 20 min or until heated through -- OR -- microwave on high with vented plastic wrap for about 5 minutes.
  • While the dip is cooking make the "spiders".
  • Using a toothpick poke 3 holes on opposite sides of each whole olive. (Yes I know spiders have 8 legs, not 6, but I ran out of room). Cut individual leaves off the rosemary and stick one into each hole. Then slip a raisin most of the way into the olive leaving out a small "head".
  • Let the dip sit for a few minutes after removing from the oven/microwave.
  • Spoon the sour cream into a sandwich bag and clip off the corner of the bag (make it small). Start by putting a dot of sour cream in the center of your dip, then make lines starting from the center to the edge. Make 8 lines in total (like you would cut a pie). Then, starting near the center, connect the lines creating the "web". When complete scatter your "spiders" on the web.
  • Enjoy!

Nutrition Facts : Calories 84.7, Fat 2.1, SaturatedFat 0.9, Cholesterol 6.5, Sodium 573.7, Carbohydrate 13.4, Fiber 4.1, Sugar 2.3, Protein 4.2

SPIDER'S NEST DIP



Spider's Nest Dip image

Provided by Sandra Lee

Categories     appetizer

Time 11m

Yield 20 to 25 servings

Number Of Ingredients 10

2 (8-ounce) package cream cheese
1 (1.25-ounce) package taco seasoning mix
1 1/2 cups sour cream
1 (16-ounce) can black refried beans
1 (12-ounce) package shredded Mexican cheese
1/2 cup fresh chunky salsa (from your grocery's deli section)
1 (2.25-ounce) can chopped black olives
1 cup guacamole (from your grocery's deli section)
1 (15-ounce) can whole black beans, drained and rinsed
4 to 6 bags blue tortilla chips

Steps:

  • In a small bowl, mix cream cheese and 1/2 packet of taco seasoning with 1 cup of the sour cream (hold the rest of the sour cream to decorate). Set mixture aside.
  • Spread a thin layer of refried beans in the bottom of a microwaveable serving dish. Add a layer of shredded cheese. Heat dish in microwave for 1 minute, until cheese is slightly melted.
  • Drain the salsa and layer it over the cheese. Drain the olives and layer over the salsa. Add a layer of the sour cream mixture. Add a layer of guacamole.
  • To decorate the top, spoon a medium sized dollop of sour cream in the center. This is the spider's "nest."
  • Spoon the rest of the sour cream into an air-tight bag. Cut a very small piece out of 1 of the bottom corners of the bag and, starting at the outer edge of the dip, pipe a thin circle around the perimeter. Create another circle half way between the perimeter circle and the center dollop, creating 3 circles.
  • Using a knife blade, toothpick or skewer, drag a thin line of the sour cream from the "nest" outward toward the edge of the dish. Continue making lines all around the "nest" to complete the spider web design. Position whole black beans onto the sour cream "web."
  • Embellish with plastic decorative spiders. Serve with a bowl of blue tortilla chips, and watch your guests scurry to get a bite!

HALLOWEEN SPIDER BREAD



Halloween Spider Bread image

Here's a super fun bread you can make for Halloween. The spider legs are creepy and yummy, and can be filled with a little or a lot of cheese. The marinara bowl and spider head can be shared by all or made into a sandwich and a soup bowl the next day.

Provided by Melissa Johnson

Categories     Recipes

Time 1h15m

Number Of Ingredients 10

430 grams bolted all purpose flour (3 1/3 cups)
260 grams water (1 cup + 1.5 Tbsp)
200 grams sourdough starter (2/3 cup)
21 grams olive oil (1 ½ Tbsp)
15 grams activated charcoal powder (2-3 Tbsp)
11 grams salt (2 tsp)
one beaten egg to brush on the dough before baking
1 cup shredded mozzarella (or multiple cheese sticks)
1 cup marinara sauce
2 cardamom seeds for the spider's eyes (or whatever you have on hand)

Steps:

  • Mixing and Bulk Fermentation
  • Mix all the ingredients together in a large bowl, minus the egg wash, mozzarella, marinara, and spider eyes. If possible, put the activated charcoal in your bowl first and gently cover it with the other ingredients. The charcoal powder poofs and gets airborne very easily. The dough should feel fairly dry, like pizza dough.
  • Cover and let the dough rest for about 30 minutes. Then perform a round of stretching and folding on the dough. You probably won't need any more gluten development but if your dough doesn't feel strong and elastic already, you can do another round of stretching and folding after a 20-30 minute rest.
  • Let the dough rise until it has expanded by about 75%. This took 8 hours from when I mixed the dough (cool kitchen). At this point you can refrigerate the dough overnight or begin shaping now.
  • Shaping and Final Proof (See the Photo Gallery below)
  • Place a sheet of parchment paper on a half baking sheet or an even larger baking sheet.
  • Scrape the fermented dough out of your bowl onto a lightly oiled work surface.
  • Press down on the dough to evenly de-gas it. Cut it in half, then cut one of the halves in half (two quarters). Finally, cut one of the quarters into four pieces (eighths). For less spider head and more spider leg length, cut the second half differently: 1/3 for the head and 2/3 for the four leg tubes.
  • Roll the half into a tight ball for the body. Place it on the parchment paper.
  • Put cheese in the center of the quarter and wrap it into a ball for the head. Place this 1-2 inches in front of the body, leaving space for the legs.
  • Press the four small dough pieces flat and line them with cheese. Wrap the dough around the cheese, sealing it on all sides, and then roll the tube longer under your palms. Lay the four tubes across the space between the body and head so that each tube is two legs.
  • Lay a damp cloth or oiled plastic wrap over the dough for the final proof. My dough proofed for about 1.5 hours as it was slightly chilled from being refrigerated overnight.
  • Baking and Decorating
  • Preheat your oven to 350°F.
  • Brush the surface of your spider with a beaten egg and then load it into the oven.
  • Bake the spider for about 35 minutes or until the center of the body segment is over 190°F. The legs will crisp up but shouldn't burn.
  • Let the bread cool for about 30 minutes and then cut out the well in the spider's body for your dip. You can do this by placing the top of the dip cup you've chosen on the spider and tracing with your knife around it. (The spider "guts" are a tasty snack heated up with some extra cheese and marinara.)
  • Warm up your marinara, place it in the cup, and fit the cup into the spider's body.
  • Serve and enjoy!

SPOOKY 7-LAYER DIP RECIPE



Spooky 7-Layer Dip Recipe image

This cute and spooky 7-layer dip is perfect for your next Halloween party!

Provided by Momma Cyd

Categories     Appetizer

Time 15m

Number Of Ingredients 10

16 ounces refried beans
1 1.25 ounce taco seasoning mix
1 cup sour cream (divided)
1 cup salsa
1 cup shredded colby jack cheese
2 roma tomatoes (diced)
5 green onions
3 ounces sliced olives (drained)
1 cup guacamole
11 ounce bag tortilla chips

Steps:

  • In a small bowl mix the taco seasoning with the refried beans.
  • Spread the bean mixture evenly on an 11 inch plate getting close to the edge.
  • Carefully spread ¾ cup of the sour cream over the bean mixture.
  • Add the salsa very gently over the sour cream. If your salsa is really runny, drain off some of the liquid first.
  • Apply the guacamole mixture over the salsa. I put dollops of guacamole all over and then carefully spread them together so that the salsa doesn't come through.
  • Around the edge spread the grated cheese.
  • Top the cheese with sliced olives, diced tomatoes, and sliced green onions.
  • With the remaining ¼ cup of sour cream, put it into a sandwich bag and clip off the corner. Squeeze the sour cream into a web pattern over the guacamole.
  • Top with plastic spiders.

Nutrition Facts : Calories 343 kcal, Carbohydrate 32 g, Protein 9 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 817 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

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From myrecipemagic.com


SPOOKTACULAR HALLOWEEN SPIDER BREAD DIP BOWL - WILDFLOUR'S …
2013-10-17 Place all ingredients into large microwave-safe bowl and heat, stirring every 1-2 minutes, until cheese has melted. About 5 minutes total. Spoon and pour into spider. Garnish with more sliced green onion if desired. Rewarm and refill as needed. (Makes enough dip to refill 1 -2 times depending on size of cut-out.)
From wildflourskitchen.com


SPIDER DIP BOWL | FOOD, HALLOWEEN FOOD FOR PARTY, RECIPES
The legs come off as breadsticks you can dip! Oct 21, 2012 - Add some creepy crawly excitement to your Halloween get-together with our Spider Dip Bowl. Pinterest
From pinterest.ca


SPIDER BREAD DIP BOWL {FUN HALLOWEEN APPETIZER IDEA!}
2022-01-07 Bake spider 28-30 minutes until quite brown. Cool completely. Use a knife to make slits for the eyes and press an olive slice into each slit. Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.
From itsalwaysautumn.com


HALLOWEEN DIP WITH SOUR CREAM SPIDER WEB | RECIPE CART
1 package large corn tortillas 8 ounces ground beef 1 packet taco seasoning 1 can diced tomatoes with green chilies 16 ounces Velveeta cheese, cubed 1/3 cup sour cream Nonstick cooking spray Salt Halloween cookie cutters Plastic spider
From getrecipecart.com


HALLOWEEN SPIDER DIP RECIPE - THE STARVING CHEF
2016-10-23 Search for: ... videos; apparel; kitchen gear
From thestarvingchefblog.com


HALLOWEEN APPETIZER DIPS | PURE FLAVOR®
For the Spider. Fill a small bowl with ranch dip and place at the center of a plate. Arrange tomatoes, cucumbers, and orange bell pepper slices around the bowl. Use part of the orange bell pepper to create the spider’s body and strips of pepper as …
From pure-flavor.com


HALLOWEEN SPIDER BEAN DIP - COOK2EATWELL - RECIPES
2018-10-01 Build the Halloween Spider Dip. Spread the refried beans into a 9 inch pie dish. Use a rubber spatula or the back of a large spoon to get an even, smooth layer. Layer the diced tomatoes over the refried beans, gently press the tomatoes into the refried beans so they are not floating on top (use your fingers or a small rubber spatula).
From cook2eatwell.com


TRULY AWESOME HALLOWEEN APPETIZER RECIPES | YUMMLY
2021-10-08 vegetables, water, fish, rice vinegar and 4 more. Sushi Balls (Temarizushi)- Halloween Style by Chopstick Chronicles. Add to Meal Planner. “Temari” means hand ball in Japanese — and these hand-shaped sushi rice balls make for unexpected and super cute Halloween appetizers.
From yummly.com


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