A twist on the traditional layered Tex-Mex dip ** a touch of heat in the bottom layer of refried beans ** and the guacamole is on the top to form the "green muck." The spider web is cream cheese and heavy cream ** I've told you how to do black olive SPIDERS too, if you want **
I brought this to my daughter's last year for Halloween (they have a 2-block party for the adults, while the kids run around and trick-or-treat) **
1 (1 oz) package taco seasoning mix
1 (16 oz) can refried beans
2-3 drops Tabasco or Jalapeno hot sauce (optional
1 (8 oz) container refrigerated guacamole dip (may want 2 containers)
1 (16 ounce) jar salsa …………………………………1 large tomato, chopped
1/2 green bell pepper, chopped……………………..1/2 cup chopped green onions
1/2 to 1 jalapeno pepper, seeded & minced ………1 (6 oz) can sliced black olives
1 small head iceberg lettuce, shredded
4 cups shredded Cheddar or Mexican blend cheese
8 oz. softened cream cheese ………………………. 1/4 cup heavy cream
Blend the taco seasoning mix, Tabasco sauce and refried beans in a bowl, and spread on the bottom of a large serving platter. (If you’re transporting it, use a 9x13” or lasagna-size disposable foil pan)
Spread the salsa evenly over the refried beans. Place a layer of tomato, green bell pepper, green onions, jalapeno peppers and lettuce over the salsa. Sprinkle with the olives and top with Cheddar cheese. Spread the guacamole dip evenly over the whole surface of the layered dip.
SPIDER WEB: Beat together the softened cream cheese with the heavy cream ~ add the cream 1 TB. at a time, until thick, but creamy consistency. Put it into a heavy quart-sized ziplock baggie and seal. Snip a small piece off one bottom corner, and pipe spider web design on top.
Garnish with plastic spiders or use whole black olives (cut in half ~ one cut-side down on dip; cut the other half into 8 slivers for the legs) ** (photo on my posted recipe for Halloween Deviled Eggs)