Spooky Taco Dip

by Carly Cerniglia


This ghastly dip will be gobbled up by goblins in no time! With a savory layer of taco dip buried beneath a thick slathering of guacamole, little ghosts and ghouls everywhere will be drawn to your table. So, bring out the cauldron and let’s get a-cookin’! 





For taco dip layer: 

1 block of cream cheese, softened

8 ounces of sour cream

1 packet Fiesta Ranch dip mix

16 black olives, chopped fine 

1 cup of shredded cheddar cheese

For the guacamole layer:

¼ onion, diced

¼ teaspoon garlic powder

Salt and pepper, to taste

2-3 ripe avocados 

For garnish: 

Shredded lettuce

1 small orange tomato, diced

Sliced olives, large and extra-large for spider

Sour cream 

Heavy cream or milk

¼ onion, diced

Shredded cheddar cheese


In a bowl, beat together cream cheese and sour cream for taco dip with a hand mixer, or by hand. Add in Fiesta Ranch dip mix and mix well. Stir in black olives and shredded cheddar. Spread evenly on a serving platter. 

In the same bowl, mix avocado until creamy. Stir in guacamole seasonings and onion. Spread over taco dip layer. It is okay to leave edges without guacamole, as they’ll be covered by toppings. 

Sprinkle the outside ring of dip with lettuce, tomatoes, onions, cheese, and sliced olives. Mix a bit of sour cream with a little heavy cream or milk to loosen it up. Put into a piping bag or Ziplock bag and pipe out a spiderweb. Use an extra-large olive and large olive as the body and head of the spider. Cut an extra-large olive and large olive in slivers to make the legs. Serve with chips and enjoy!