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Layered Spiderweb Taco Dip with Sour Cream Webs

Layered taco dip features creamy refried beans, avocado, drained salsa, and cheddar, finished with a piped sour cream spiderweb. Chill it for at least 30 minutes so the layers hold together when served.
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Prep Time 10 minutes
Chilling 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the bean layer
  • 1 can (16 oz) refried beans
For the creamy layer and web
  • 1 block (8 oz) cream cheese softened
  • 1.5 cup sour cream divided
  • 1 tbsp taco seasoning
For the avocado layer
  • 2 avocados medium ripe, peeled and pitted
  • 1 tbsp fresh lime juice
  • 0.25 tsp kosher salt
For the toppings
  • 1 cup salsa chunky
  • 1.5 cup sharp cheddar cheese shredded
  • 0.5 cup black olives sliced
  • 2 scallions thinly sliced

Equipment

  • 1 9x13-inch serving dish

Method
 

Assemble the base
  1. Spread the refried beans evenly in the bottom of a 9x13-inch serving dish.
Make the creamy layer and prepare the web
  1. Beat the cream cheese, 1 cup of the sour cream, and taco seasoning in a medium bowl until smooth.
  2. Spoon the remaining 1/2 cup sour cream into a small zip-top bag and refrigerate it.
Make the avocado layer and drain the salsa
  1. Mash the avocados with the lime juice and salt until mostly smooth with a few small chunks.
  2. Drain the salsa in a fine-mesh strainer for 10 minutes.
Assemble the dip
  1. Spread the cream cheese mixture evenly over the beans.
  2. Spread the avocado mixture over the cream cheese mixture.
  3. Spoon the drained salsa evenly over the avocado layer.
  4. Sprinkle the cheddar over the salsa.
  5. Arrange the olives and scallions around the outer edge.
Chill and decorate
  1. Refrigerate the dip for at least 30 minutes.
  2. Snip a small corner from the sour cream bag.
  3. Pipe 4 concentric circles over the center of the dip.
  4. Draw a toothpick from the center of the circles outward at 1-inch intervals to form the web.

Notes

For distinct layers, drain the salsa thoroughly before assembling. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free swap, use dairy-free cream cheese, sour cream, and cheddar.