For Toppings:
- 1 cup shredded lettuce
- 1/2 cup chopped tomatoes
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions
- Jalapeño slices (optional, for heat)
For the Spider Web:
- 1/4 cup sour cream (in a small ziplock bag or piping bag)
For the Spider (Optional):
- 2 black olives
Kitchen Equipment:
- 9×13 inch serving dish or pie plate
- Mixing bowls
- Rubber spatula
- Ziplock bag or piping bag for the spider web
- Tortilla chips for dipping
Directions:
Step 1: Create the Bean Layer
- Spread the refried beans evenly across the bottom of your serving dish. This will be the first layer of your dip.
Step 2: Mix the Cream Cheese and Sour Cream
- In a medium mixing bowl, combine the softened cream cheese, 1 cup sour cream, and taco seasoning. Use an electric mixer or whisk to beat until smooth and well-combined.
- Spread the cream cheese mixture over the refried beans as your second layer.
Step 3: Add the Salsa and Cheese
- Evenly spread the salsa over the cream cheese mixture.
- Sprinkle the shredded cheddar or Mexican blend cheese over the top of the salsa layer.
Step 4: Top with Fresh Ingredients
- Scatter the shredded lettuce, chopped tomatoes, sliced black olives, and green onions over the cheese layer. Feel free to add jalapeño slices if you like your dip with a kick.
Step 5: Make the Spider Web
- Spoon the extra sour cream into a small ziplock bag or piping bag. Cut off a small tip at the corner of the bag.
- Starting in the center of the dip, pipe circles of sour cream, working your way outward.
- Use a toothpick or a knife to gently drag lines from the center of the dip outward, creating a spider web design.
Step 6: Add a Spider (Optional)
- To create a “spider,” take one whole black olive for the body and half a black olive cut into thin strips for the legs.
- Place the spider on the web for a fun, festive touch!
Tips and Tricks:
- Make Ahead: You can prepare this dip a few hours ahead of time and refrigerate it until ready to serve. Just wait to add the spider web design until right before serving so the sour cream doesn’t smudge.
- Customize Your Toppings: Feel free to get creative with your toppings! You can add guacamole, corn, or even extra layers of cheese.
- Serving Ideas: Serve with a variety of dippers like tortilla chips, veggie sticks (carrots, bell peppers, and cucumbers work great), or even pita chips.
Storing Leftovers:
This taco dip can be covered and stored in the refrigerator for up to 3 days. The veggies might release some moisture over time, so it’s best enjoyed fresh. If you do have leftovers, simply scoop the dip onto a plate and enjoy with chips or use it as a topping for tacos or burritos.