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Seven Layer Spider Dip

Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Seven Layer Spider Dip

Ingredients

for 8 servings

  • 2 cups dried pinto beans (340 g)
  • 1 tablespoon olive oil,
  • 2 cloves garlic, minced or crushed
  • ½ teaspoon paprika
  • 1 tablespoon taco seasoning
  • salt, to taste
  • ½ cup sour cream (120 g), 2 tbsp sour cream (for the spider web)
  • 2 medium ripe avocados
  • 1 medium lime, (use half for avocado & half for the pico de gallo)
  • ¼ cup shredded mexican cheese blend (25 g)
  • ½ medium tomato, 1/4 medium red onion, both finely-diced
  • 1 handful black olive, sliced into thin circles, olive spider or plastic spider
  • 1 handful scallions, (sliced into thin circles) or cilantro (finely chopped)

Nutrition Info

  • Calories 312
  • Fat 12g
  • Carbs 39g
  • Fiber 11g
  • Sugar 2g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Set up a clear, round corningware dish (i.e. a Pyrex baking dish).
  2. For your first layer of beans, cook 2 cups (340 G) dry pinto beans in an Instant Pot or Pressure Cooker. Let cool. Transfer to a blender. Add a bit of water and blend to a smooth paste (about 1 cup). Alternatively, you can use an 8 oz can of refried beans.
  3. Heat 1 tbsp oil in a sauté pan on medium heat and add garlic. Sauté till aromatic.
  4. Add bean paste and sprinkle in paprika, taco seasoning, and salt to taste. Mix well. Let the beans cook for a few minutes and then take off flame. Spread this paste on the bottom of the bean dip, creating an even layer.
  5. Then, layer sour cream on top evenly. On top of this, layer the avocados, mashed fully and mixed with the juice of half of a medium-sized lime. (Note: Alternatively, you could use 1 cup store bought guacamole.)
  6. Then, sprinkle shredded Mexican cheese along the outer layer of the dip to form a ring on top of the avocado.
  7. Add your finely-diced tomatoes and red onion pieces to a small bowl. Squeeze in the juice of half a medium sized lime. Mix well. (Note: Instead of pico de gallo, you could use 2 tbsp of store bought salsa.) Spread the pico de gallo (or salsa) on top of the cheese ring.
  8. Sprinkle thinly sliced black olives and thinly sliced green scallions on top.
  9. To make the spider web: add 2 tbsp of sour cream to a small squirt bottle, thinning out with a little water if needed.. Squeeze out the sour cream and draw a spider web on top of the avocado.
  10. Top with a friendly olive spider or plastic spider and serve alongside tortilla chips.

Ingredients

for 8 servings

  • 2 cups dried pinto beans (340 g)
  • 1 tablespoon olive oil,
  • 2 cloves garlic, minced or crushed
  • ½ teaspoon paprika
  • 1 tablespoon taco seasoning
  • salt, to taste
  • ½ cup sour cream (120 g), 2 tbsp sour cream (for the spider web)
  • 2 medium ripe avocados
  • 1 medium lime, (use half for avocado & half for the pico de gallo)
  • ¼ cup shredded mexican cheese blend (25 g)
  • ½ medium tomato, 1/4 medium red onion, both finely-diced
  • 1 handful black olive, sliced into thin circles, olive spider or plastic spider
  • 1 handful scallions, (sliced into thin circles) or cilantro (finely chopped)

Nutrition Info

  • Calories 312
  • Fat 12g
  • Carbs 39g
  • Fiber 11g
  • Sugar 2g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Set up a clear, round corningware dish (i.e. a Pyrex baking dish).
  2. For your first layer of beans, cook 2 cups (340 G) dry pinto beans in an Instant Pot or Pressure Cooker. Let cool. Transfer to a blender. Add a bit of water and blend to a smooth paste (about 1 cup). Alternatively, you can use an 8 oz can of refried beans.
  3. Heat 1 tbsp oil in a sauté pan on medium heat and add garlic. Sauté till aromatic.
  4. Add bean paste and sprinkle in paprika, taco seasoning, and salt to taste. Mix well. Let the beans cook for a few minutes and then take off flame. Spread this paste on the bottom of the bean dip, creating an even layer.
  5. Then, layer sour cream on top evenly. On top of this, layer the avocados, mashed fully and mixed with the juice of half of a medium-sized lime. (Note: Alternatively, you could use 1 cup store bought guacamole.)
  6. Then, sprinkle shredded Mexican cheese along the outer layer of the dip to form a ring on top of the avocado.
  7. Add your finely-diced tomatoes and red onion pieces to a small bowl. Squeeze in the juice of half a medium sized lime. Mix well. (Note: Instead of pico de gallo, you could use 2 tbsp of store bought salsa.) Spread the pico de gallo (or salsa) on top of the cheese ring.
  8. Sprinkle thinly sliced black olives and thinly sliced green scallions on top.
  9. To make the spider web: add 2 tbsp of sour cream to a small squirt bottle, thinning out with a little water if needed.. Squeeze out the sour cream and draw a spider web on top of the avocado.
  10. Top with a friendly olive spider or plastic spider and serve alongside tortilla chips.

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