Seven layer spider dip

Step 1

Set up a clear, round corningware dish (i.e. a Pyrex baking dish).

Step 2

For your first layer of beans, cook 2 cups (340 G) dry pinto beans in an Instant Pot or Pressure Cooker. Let cool. Transfer to a blender. Add a bit of water and blend to a smooth paste (about 1 cup). Alternatively, you can use an 8 oz can of refried beans.

Step 3

Heat 1 tbsp oil in a sauté pan on medium heat and add garlic. Sauté till aromatic.

Step 4

Add bean paste and sprinkle in paprika, taco seasoning, and salt to taste. Mix well. Let the beans cook for a few minutes and then take off flame. Spread this paste on the bottom of the bean dip, creating an even layer.

Step 5

Then, layer sour cream on top evenly. On top of this, layer the avocados, mashed fully and mixed with the juice of half of a medium-sized lime. (Note: Alternatively, you could use 1 cup store bought guacamole.)

Step 6

Then, sprinkle shredded Mexican cheese along the outer layer of the dip to form a ring on top of the avocado.

Step 7

Add your finely-diced tomatoes and red onion pieces to a small bowl. Squeeze in the juice of half a medium sized lime. Mix well. (Note: Instead of pico de gallo, you could use 2 tbsp of store bought salsa.) Spread the pico de gallo (or salsa) on top of the cheese ring.

Step 8

Sprinkle thinly sliced black olives and thinly sliced green scallions on top.

Step 9

To make the spider web: add 2 tbsp of sour cream to a small squirt bottle, thinning out with a little water if needed.. Squeeze out the sour cream and draw a spider web on top of the avocado.

Step 10

Top with a friendly olive spider or plastic spider and serve alongside tortilla chips.