Halloween Taco Dip Cups Recipe
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 festive form.
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Servings: 12
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 8x8 baking dish and serve family style.
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