HALLOWEEN "SPIDER" DIP
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
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
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