Prep 10 mins
Cook 20 mins
This was a big hit at our Halloween party. It's a traditional layered mexican bean dip with a sour cream "spider web" and olive "spiders".
- 1 (16 ounce) can refried beans
- 1 (16 ounce) jar salsa
- 1 (4 ounce) can green chilies (optional)
- 1 (4 ounce) cansliced black olives (optional)
- 3 tablespoons sour cream (approx amount)
- 4 ounces shredded cheddar cheese
- 6 -8 black olives
- 6 -8 raisins
- rosemary, approx 4-inch sprig
- In a medium bowl mix the refried beans and about 1/3 cup of the salsa together.
- Pour into an 8 or 9" round glass baking dish and spread.
- Spread green chilies if using.
- Layer on sliced olives if using.
- Cover with remaining salsa.
- Cover with shredded cheese.
- Bake in oven at 350 degrees for about 20 min or until heated through -- OR -- microwave on high with vented plastic wrap for about 5 minutes.
- While the dip is cooking make the "spiders".
- Using a toothpick poke 3 holes on opposite sides of each whole olive. (Yes I know spiders have 8 legs, not 6, but I ran out of room). Cut individual leaves off the rosemary and stick one into each hole. Then slip a raisin most of the way into the olive leaving out a small "head".
- Let the dip sit for a few minutes after removing from the oven/microwave.
- Spoon the sour cream into a sandwich bag and clip off the corner of the bag (make it small). Start by putting a dot of sour cream in the center of your dip, then make lines starting from the center to the edge. Make 8 lines in total (like you would cut a pie). Then, starting near the center, connect the lines creating the "web". When complete scatter your "spiders" on the web.