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A bowl of halloween dip decorated with a sour cream spider web.
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Halloween Spider Web Guacamole Dip

A 5-minute Halloween guacamole dip topped with cheese, tomato, jalapeño, a sour cream spider web and an edible black olive spider.
Prep Time5 minutes
Total Time5 minutes
Diet: Gluten Free, Vegetarian
Allergen: Dairy
Servings: 4 servings
Calories: 220kcal
Author: Dannii Martin

Ingredients

  • 2 Avocados
  • 1 tablespoon of Lime juice
  • 15 g of Fresh coriander (cilantro) finely chopped
  • ¼ teaspoon of Fine sea salt
  • ½ teaspoon of Ground black pepper
  • 30 g of Red Leicester cheese finely grated
  • 1 Tomato large; finely diced
  • 1 Jalapeno finely sliced
  • 2 tablespoons of Sour cream
  • 1 tablespoon of Greek yogurt
  • 2 Black olives
UK Metric Measures - US Customary Measures

Instructions

  • Mash the avocado: Add 2 Avocados to a wide, shallow serving bowl and mash it until it reaches your preferred consistency. We like to leave a little texture rather than making it completely smooth.
  • Flavour the avocado: Add 1 tablespoon of Lime juice, 15 g of Fresh coriander (cilantro) (chopped), ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper. Mix well, taste and adjust the seasoning if needed.
  • Add the cheese and tomato: Smooth the surface of the guacamole. This gives you an even base for the spider web.
    Sprinkle 30 g of Red Leicester cheese (grated) and 1 Tomato (finely chopped) around the outside of the bowl.
  • Add the jalapeño: Add 1 Jalapeno (thinly sliced) if using.
  • Make the web: Mix together 2 tablespoons of Sour cream and 1 tablespoon of Greek yogurt and transfer it to a squeezy bottle or small piping bag. Pipe the spider web over the guacamole.
  • Make the spider: Cut the 2 Black olives in half. Use two halves for the spider's body, then thinly slice the remaining two halves to make the legs and arrange them on top of the web.
  • Serve: Serve straight away with plenty of tortilla chips.

Notes

  • Use ripe avocados for the creamiest guacamole. If they are too firm, the dip will be difficult to mash and won't have a smooth enough surface for the web.
  • Make the spider before you start assembling the dip so it is ready to place on top as soon as the web is piped.
  • Drain very juicy tomatoes before adding them, otherwise liquid can collect on top of the guacamole.
  • Cut only a tiny hole in your piping bag. You can always make it bigger, but you can't make it smaller again.
  • Smooth the guacamole before piping the web so the sour cream sits neatly on the surface.
  • Add the spider web shortly before serving so it stays clearly defined.
  • Leave out the jalapeño if you want a mild, kid-friendly Halloween dip.
  • If you are serving a crowd, use a wide shallow dish rather than a deep bowl. You get more room for the spider-web design and it is easier for everyone to scoop.
  • The web does not need to be symmetrical. A slightly messy spider web actually works perfectly for Halloween.
  • Keep the dip chilled until you are ready to put it on the party table.

Nutrition

Serving: 1portion | Calories: 220kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 102mg | Potassium: 622mg | Fibre: 8g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 1mg

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