10 Minute Halloween 7 Layer Dip

This easy Halloween 7 Layer Dip is a spooky party appetizer ready in just 10 minutes. Layers of refried beans, sour cream, green chiles, guacamole, cheese, and pico de gallo are topped with a sour cream spiderweb and edible black olive spiders.

Prep Time10

Total Time10

Servings: servings

Calories: 160kcal

Author: Stephanie Wilson

Ingredients

2 to 3 cups refried beans depending on serving dish.
⅓ cup salsa thick and chunky
16 ounce sour cream full fat is best
1 (4-oz) can diced green chiles drained
1 cup shredded cheddar cheese or Mexican cheese blend
⅔ cup pico de gallo or salsa
1 cup guacamole
4 to 6 large black olives for spiders
green onions chopped for garnish

Instructions

1st Layer (Bottom Layer): Mix the refried beans with ¼ to ⅓ cup salsa until combined, then spread evenly in the bottom of the serving dish. Use more refried beans as needed for a larger dish.
2nd Layer: Reserve ½ cup sour cream and transfer it to a zip-top bag if making the spiderweb. Spread the remaining sour cream evenly over the bean layer.
3rd Layer: Spread the diced green chiles evenly over the sour cream layer.
4th Layer: Spread the guacamole evenly over the chiles, leaving a border around the edge of the dish.
5th Layer: Sprinkle the shredded cheese in a ring around the edge of the dish.
6th Layer: To make the spiderweb, snip a small corner from the bag of reserved sour cream. Pipe lines from the center outward, then connect them with curved lines to create a web.
7th Layer: Spoon the pico de gallo or salsa around the rim and garnish with chopped green onions.
Spiders: For each spider, halve a large black olive lengthwise for the body. Cut another olive crosswise for the head, then slice additional olive pieces lengthwise into thin strips for the legs. Arrange on the spiderweb before serving.

Notes

Make ahead: Assemble the dip up to 1 day ahead, cover tightly, and refrigerate until serving. For the freshest appearance, add the sour cream web, pico de gallo, green onions, and olive spiders shortly before serving.
Serving: Serve chilled with tortilla chips.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days, although the dip is best within the first 24 hours.

Nutrition