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Spider Web Taco Dip

Low-Carb Spider Web Taco Dip (Keto, GF, Vegetarian)

This spider web taco dip is made of whole food ingredients. It's a delicious and festive addition to your Halloween spread!
Course Appetizers
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 20 Servings
Calories 68kcal


Taco Dip

  • 3 Large Plum Tomatoes Chopped
  • 16 oz Can Refried Black or Pinto Beans use ground beef to lower carbs
  • ¼ Cup Chopped Cilantro
  • 2 Tablespoon Lime Juice
  • 1 Tablespoon Hot Mexican Chili Powder
  • 1 Teaspoon Minced Garlic
  • 2 Tablespoon Minced Red Onion
  • 1 ½ Cups Thick and Chunky Salsa
  • 1 cup Shredded Mexican Cheese Blend 4 oz
  • 1 Batch of Homemade Guacamole

Spider Web Garnish

  • 1 Cup Full-Fat Sour Cream
  • 2 Black Olives or Clean Plastic Toy Spider


Taco Dip:

  • Combine plum tomatoes, refried beans, cilantro, lime juice, hot Mexican chili powder, minced garlic, and minced red onion in a medium bowl.
  • Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula.
  • Spoon guacamole over cheese layer and spread into an even layer.
  • Drain salsa in a strainer to get rid of excess juice. Spread salsa in an even layer over bean the bean layer.
  • Arrange chopped tomatoes on top of salsa and top with cheese.

Spider Web Garnish:

  • Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner.
  • Pipe a spiderweb design over guacamole and onto the plate.
  • Decorate with a plastic spider or cut one black olive in half and place cut side down in the center of the sour cream web for the body of the spider. Cut a second black olive into legs and arrange around the body of the spider.


Calories: 68kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 329mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg