These Halloween Taco Dip Cups are a little bit spooky (in the cutest way), eerily easy, and otherworldly tasty. You have all the delicious, zesty flavor of traditional taco dip, but in single-serving form.
We’re talking creamy, salty goodness with cheese, sour cream, olives, guacamole, and refried beans. It is so good! Serve with mini tortilla chips or strips for a Halloween party that’ll have everyone screaming for more.
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These olive-spider adorned taco cups are perfect for the scariest time of the year. So you’ll definitely want to make them for Halloween classroom or office parties (yes, adults will like them too).
And if you’re looking for other quick and easy Halloween treats, how about our chocolate-covered Halloween pretzels or even this Butterfinger fluff dip?
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Why You’ll Love This Recipe…
- I really love that this spooky dip cup is so easy to make. I mean, with all your ingredients in place, you can make a couple of dozen in no time. There’s nothing to cook, just assemble.
- They’re so stinkin’ adorable! We added sour cream spiderwebs and olive spiders with sour cream eyes to keep them fun, silly, and slightly creepy. Trust me, everyone who sees them LOVES them.
- It’s always a party when taco dip is on the scene! You have creamy, dreamy refried beans, diced tomatoes (or salsa), sour cream, shredded cheese, and your favorite taco toppings in one cup. Um, yes, I’ll have two!
- They’re completely customizable. Don’t like tomatoes, leave em out. Want it spicy? Add jalapenos. They are super flexible, so there’s no wrong way to make them. You literally cannot mess it up.
Ingredients
- Refried Beans – Pick your favorite brand.
- Guacamole
- Sour Cream
- Taco Seasoning
- Black Olives
- Tomatoes (or salsa)
- Shredded Cheese – we like taco seasoned shredded cheese.
See the recipe card for quantities.
How to Make Halloween Taco Dip Cups
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Start by chopping the tomatoes and green onions, and slicing the black olives, reserving as many whole olives as taco cups you’ve made. We’ll use them later to make the spiders.
In a medium bowl, add 1 ½ cups sour cream and the taco seasoning. Mix until well combined and set aside.
Time to layer. Take 2 tablespoons of refried beans and spread them at the bottom of the cup.
Next, add 2 tablespoons of guacamole and spread it to cover the beans.
Add 2 tablespoons of the sour cream/taco seasoning mixture and spread it over the guacamole to the edge of the cup.
Add some of the sliced black olives and tomato. Then add some shredded cheese.
To make the spider web, add the remaining ½ cup of sour cream to a sandwich bag. Cut a tiny tip off the corner. On top of your dip, pipe 3 circles (like a target). Then draw lines from the center outward, like spokes on a wheel.
To make the spider, use one whole black olive as the spider’s body. Cut another black olive into 4 thin rings. Then cut the rings in half. These will be the 8 legs.
Place the whole olive in the center. Arrange four olive strips on each side to look like spider legs. You can add tiny dots of sour cream to make eyes if you like (we used a toothpick for the eyes). Enjoy!
Top Tip
Part of the fun in eating taco dip is seeing all the colorful layers, so I recommend using clear cups. Carefully add each layer, being sure to place the ingredients against the edge of the cup.
Storage
For that irresistible fresh taste, don’t make your Halloween taco dip cups more than 2 days in advance. Cover them with plastic wrap or pop them in an airtight container.
Avoid adding toppings like tomatoes or chips until right before you serve. The last thing you want is soggy dip.
FAQ
Sure! If you’re planning a monster mash, it’s best to knock some items off your to-do list. Limit assembly to no more than two days in advance for good results. One day in advance is best.
We like to serve this dip in those clear (non cloudy) cups so everyone can see the colorful layers.
Of course not! But you have to admit the sour cream spider web and olive spider make it perfect for Halloween. But without it, this dip makes the perfect snack all year long.
Halloween Taco Dip Cups Recipe
Ingredients
- 16 Oz Refried Beans
- 8 Oz Guacamole Store Bought or Homemade
- 16 Oz Sour Cream Divided
- 2 Tbsp Taco Seasoning
- 6 Oz Whole Black Olives Divided
- 3 Tomatoes
- 8 Oz Shredded Mexican Cheese
- 3 Green Onions Sliced
Instructions
- Start by chopping the tomatoes and green onions, and slicing the black olives, reserving a handful of whole olives for later.
- In a medium bowl, add 1 ½ cups sour cream and the taco seasoning. Mix until well combined and set aside.
- Time to layer. Take 2 tablespoons of refried beans and spread it at the bottom of the cup.
- Next, add 2 tablespoons of guacamole and spread it to cover the beans.
- Add 2 tablespoons of the sour cream mixture and spread it over the guacamole to the edge of the cup.
- Add some of the sliced black olives and tomato. Then add some shredded cheese.
- To make the spider web, add the remaining ½ cup of sour cream to a sandwich bag. Cut a tiny tip off the corner. On top of your dip pipe, 3 circles (like a target). Then draw lines from the center outward, like spokes on a wheel.
- To make the spider, use one whole black olive as the spider's round body. Cut another black olive into 4 thin rings. Then cut the rings in half. These will be the 8 legs. Place the whole olive in the center.
- Arrange 4 olive strips on each side to look like spider legs, slightly curved if possible. You can add tiny dots of sour cream to make eyes if you like. Enjoy!
Notes
- This dip can be stored in the fridge for up to 5 days.
- We used 9-oz plastic cups, but you can use any size cup you want.
- You can also use an 8×8 baking dish and serve family style.
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