Tis the season for all the spooky goodness, including your meals. So put away your basic meal supplies and grab your haunted cooking brooms to whip up this delicious Spiderweb Ahi Dip.
Halloween is the perfect excuse to have a party or get together with your friends. So pick up the phone and invite some friends over. Then head to the store to pick up the ingredients to make a delicious Halloween party dip. While you are there, grab some drinks and chips.
This Spiderweb Ahi Dip is so delicious and so easy to make. Your friends will be amazed by how this dip looks like a scary cobweb. One bite of this dip and they will be asking you for the recipe.
The Spiderweb Ahi Dip may look like a typical 7-layer bean dip, but it is so much more. This party dip is made with the same ingredients as a 7-layer bean dip, but it has one more delicious ingredient. This delicious ingredient turns this dip recipe into the best bean dip that you have ever tasted.
Spiderweb Ahi Dip
A Halloween party dip with layers worth digging into! Safe Catch Wild Ahi Yellowfin Tuna sits over creamy refried beans, topped with cheese, guacamole, fresh tomatoes, green onions, and olives. A sour cream spiderweb and an edible olive spider make it the centerpiece of the table.
I discovered this Halloween recipe from the Safe Catch website recipe section. Their recipe section has plenty of delicious recipes made with their delicious seafood, including several other Halloween recipes.
Ingredients Needed
+ 2 Safe Catch Wild Ahi Yellowfin Tuna, not drained
+ 1 can (16 oz) refried beans
+ Ground cumin
+ Garlic powder
+ Sour cream
+ Shredded pasteurized Mexican-style cheese blend
+ Guacamole
+ Cherry tomatoes, washed
+ Chopped green onions
+ Black olives
+ Tortilla chips for serving
Many of these ingredients you may already have in your pantry. You can find Safe Catch Wild Ahi Yellowfin Tuna in stores like Sprouts, Costco, and Walmart.
Safe Catch is my favorite seafood in a can for so many reasons:
+ Safe Catch is the only brand that tests every single tuna for mercury. Their strict limits are up to 10× lower than the FDA’s mercury action level (1.0 ppm),1 and their mercury limit claims have been independently reviewed by the National Advertising Division (NAD).
+ They source their wild tuna from responsibly managed fisheries.
+ Safe Catch hand-cuts and hand-packs their seafood in the can and slow-cooks it. This process preserves natural omega-3s, protein, and micronutrients, so there’s nothing to drain. They never add water, oil, fillers, or preservatives.
+ Their seafood has the best taste.
Spiderweb Ahi Dip Recipe
Serves 8
Ingredients
2 (5 oz) cans Safe Catch Wild Ahi Yellowfin Tuna, not drained
1 can (16 oz) refried beans
½ teaspoon ground cumin
¼ teaspoon garlic powder
½ cup plain Greek yogurt or sour cream, made with pasteurized milk
1 cup shredded pasteurized Mexican-style cheese blend
1 cup thick guacamole (homemade or refrigerated prepared)
½ cup quartered cherry tomatoes, washed
¼ cup chopped green onions, washed
¼ cup sliced black olives, plus 2 whole olives for the spider
¼ cup sour cream, made with pasteurized milk, for web
1–2 teaspoons water, only if needed
Tortilla chips for serving
Instructions
1. Stir refried beans with cumin and garlic powder. Spread in a wide, shallow serving dish.
2. Open the tuna; do not drain. Flake until its natural juices are incorporated. Spread the tuna evenly over the beans.
3. Spread Greek yogurt or sour cream in a thin layer over the tuna. Sprinkle cheese over most of the surface, leaving a circular space in the center for the guacamole web.
4. Spoon thick guacamole into the center and smooth it into a circle. Arrange tomatoes, green onions, and sliced olives in a colorful ring around the guacamole.
5. Transfer ¼ cup sour cream to a piping bag. If needed, add only a few drops of water to make it pipeable. Pipe concentric circles over the guacamole and pull a toothpick from the center outward to create a web.
6. Make a spider with one olive half for the body and thin strips from another olive for legs. Place in the center. Refrigerate promptly and serve chilled with chips.
Serving Suggestion
Serve with tortilla chips and washed vegetable sticks. Keep the dip refrigerated until serving; for party service, do not leave perishable dip at room temperature for more than 2 hours (1 hour above 90°F).
Make it dairy-free
You can easily make this dip dairy-free by using dairy-free cheese shreds and dairy-free sour cream.
Additional Halloween recipes from Safe Catch
Check out some other recipes that I made with Safe Catch Seafood
~ Tuna Avocado Rice Bowl With Mango
~ Quick & Easy Dairy-Free Tuna Pizza Bites
~ Kid-Friendly Salmon Pasta Salad
Make sure to save this delicious recipe on Pinterest
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