Ingredients
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1 can black beans, drained and rinsed
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¼ cup plain Greek yogurt
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Juice of ½ lemon
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½ teaspoon salt
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¾ cup mild chunky salsa
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Guacamole, enough to create a layer
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¼ cup sour cream, for the spider web
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2–3 black olives, for the spiders
Instructions
Place the black beans, Greek yogurt, lemon juice, and salt in a blender or food processor. Blend until smooth or until the dip reaches your preferred consistency.
2. Layer the Dip
Spread the black bean dip evenly over the bottom of a pie plate or shallow serving dish. Add a thin layer of chunky salsa, followed by a layer of guacamole.
3. Prepare the Sour Cream
Spoon the sour cream into a small resealable plastic bag. If it’s too thick to pipe easily, mix in a few drops of water until it reaches a smooth, pipeable consistency.
Push the sour cream toward one corner of the bag and twist the top closed. Use scissors to snip a tiny opening in the corner.
4. Pipe the Spider Web
Pipe several concentric circles of sour cream over the guacamole. Draw lines from the center outward through the circles to create a spider web pattern.
5. Make the Olive Spiders
Cut one black olive into thin strips to create spider legs. Use additional olive pieces for the spider bodies, then arrange them on the sour cream web.
6. Serve and EnjoyServe the dip immediately with tortilla chips, crackers, or fresh vegetable sticks. Keep refrigerated until serving time.
Notes
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Drain the beans well: Excess liquid can make the base too thin.
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Adjust the texture: Blend the beans until completely smooth or leave a little texture for a heartier dip.
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Keep the layers distinct: Spread each layer gently to avoid mixing the colors.
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Make piping easier: Start with a very small opening in the sour cream bag; you can enlarge it if needed.
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Create a simple web: Pipe circles first, then draw lines outward from the center for a classic spider web.
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Use sturdy chips: Thick tortilla chips are ideal for scooping up the layered dip.
