Individual 7 Layer Bean Dip Recipe

Mini bean dips in small plastic cups with a bowl of tortilla chips behind.

5 from 1 vote

This mini bean dip recipe uses guacamole spider webs and olive spiders to create a Halloween appetizer that everyone loves. Serve with tortilla chips, raw veggies, pretzels, or crackers for a quick, easy, and spooky snack.

Prep Time15

Total Time15

Course: Appetizer

Cuisine: American, Mexican, Tex-Mex

Servings: people

Calories: 109kcal

Author: The Carefree Kitchen

Ingredients

1 16-ounce can refried beans
3/4 cup salsa
1 teaspoon taco seasoning
3/4 cup sour cream
1/2 cup guacamole
1/2 cup shredded cheddar cheese
1 cup tomato diced
2 whole green onions thinly sliced
1 4-ounce can black olives
1 tablespoons cilantro finely chopped for garnish
1 large lime cut into wedges

US Customary - Metric

Instructions

In a medium-sized mixing bowl, add the refried beans, taco seasoning, and salsa. Mix well then divide evenly into the bottom of 8 small clear cups. Spread evenly using a spoon or offset spatula.
Next, spread about 1 - 1½ tablespoons of sour cream over the bean mixture. Add the guacamole to a piping bag and pipe a little spider web shape over the top of each small cup. Cut the olives in half and use half to create the spider body, slicing the other half to make legs. Add to the top of the web.
Sprinkle the shredded cheese, diced tomatoes, green onions, and finally a few sliced black olives around the edges of the bean dip. Cover and refrigerate until ready to serve.
Just before serving, lightly sprinkle with chopped cilantro and squeeze lime juice over the top. Serve with tortilla chips. Enjoy!

Video

Notes

Storing leftovers: gently cover the surface of the bean dip with plastic wrap then storing in the fridge for up to 3 days.

Nutrition