Description

This creamy, meaty taco dip features a dramatic spider web design on top, making it the perfect centerpiece for any Halloween gathering. It’s quick, easy, and packed with flavor, using simple ingredients you likely already have on hand.

Ingredients

Scale

1 can (16 oz) refried beans
2 tablespoons milk
1/2 teaspoon ground cumin
1 lb ground beef (80/20)
1 packet (1 oz) taco seasoning
1/4 cup water
8 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream (for spider web)
1 tablespoon milk (for spider web)
1/4 cup sliced black olives (optional)
2 tablespoons chopped fresh cilantro
1 jalapeño, thinly sliced
1 small tomato, diced

Instructions

Preheat your oven to 375°F (190°C). Set cream cheese on the counter to soften.
In a small bowl, combine refried beans, 2 tablespoons milk, and ground cumin. Stir until smooth and spreadable. Spread evenly across the bottom of a 9-inch pie dish.
Heat a large skillet over medium-high heat. Cook ground beef, breaking it apart, until browned (6-8 minutes). Drain excess fat. Reduce heat to low, add taco seasoning and 1/4 cup water, and simmer for 2-3 minutes until thickened.
Spoon the seasoned beef evenly over the refried bean layer.
In a separate bowl, beat softened cream cheese until smooth. Fold in 1/2 cup sour cream. Spread this mixture over the taco meat.
Sprinkle shredded cheddar and Monterey Jack evenly over the cream cheese layer.
Bake for 15-18 minutes until cheese is melted and bubbly around the edges.
While dip bakes, whisk together 1/2 cup cold sour cream and 1 tablespoon milk for the web. Transfer to a piping bag or zip-top bag. After baking, let dip cool for 2 minutes. Pipe a small circle in the center, then concentric circles around it. Drag a toothpick from center outward through all circles to create web effect. Wipe toothpick clean after each line.
Garnish with black olives, diced tomato, sliced jalapeño, and fresh cilantro. Serve immediately with tortilla chips.

Notes

Let the baked dip cool for 2-3 minutes before piping the spider web to prevent the sour cream from melting. Use full-fat sour cream for the web for best results. For a vegetarian version, replace ground beef with 1 1/2 cups cooked black beans. To make ahead, assemble without the web, refrigerate, and bake just before serving.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Appetizer
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving (based on
Calories: 385
Sugar: 3
Sodium: 820
Fat: 28
Saturated Fat: 14
Carbohydrates: 14
Fiber: 4
Protein: 22

Keywords: Halloween, taco dip, spider web, party appetizer, easy, ground beef, cream cheese, spooky