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Healthy Black Bean Spider Web Dip: Easy 15-Minute Halloween Appetizer

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A quick and impressive Halloween appetizer featuring a smooth black bean dip swirled into a spider web pattern with Greek yogurt and topped with an olive spider. Ready in just 15 minutes, this healthy crowd-pleaser is perfect for parties.

Ingredients

Scale
  • 2 cans (15 oz each) black beans, drained and rinsed
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons tahini
  • 2 tablespoons freshly squeezed lime juice
  • 2 cloves garlic, roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt, or to taste
  • 2 tablespoons extra virgin olive oil, divided
  • 2–3 whole pitted black olives
  • Tortilla chips, for serving

Instructions

  1. Drain and rinse both cans of black beans under cold water for about 30 seconds. Let them drain well.
  2. Add the drained black beans, 2 tablespoons tahini, 2 tablespoons lime juice, 2 roughly chopped garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon salt, and 1 tablespoon olive oil to a food processor. Pulse a few times, then run continuously for about 45 seconds. Scrape down the sides and add another tablespoon of olive oil or a splash of water if too thick. Process for another 20-30 seconds until completely smooth.
  3. Taste and adjust seasoning with more salt, lime, or cumin as needed.
  4. Transfer the black bean dip to a serving platter or shallow bowl. Spread into an even circle about ½ inch thick, smoothing the surface.
  5. In a small bowl, stir the ½ cup Greek yogurt until smooth. If too thick, add a teaspoon of water or lime juice.
  6. Spoon the yogurt into a piping bag or zip-top bag. If using a zip-top bag, push yogurt to one corner and snip off about ¼ inch of the tip.
  7. Pipe a small dot of yogurt in the center of the dip, then pipe concentric circles around it, spaced about 1 inch apart (4-5 circles total).
  8. Using a toothpick or small knife, drag from the center outward through the yogurt circles at 8 evenly spaced points. Then drag from the edge toward the center in between the first set of lines. Wipe the toothpick clean between each drag.
  9. Cut one olive in half lengthwise for the spider body. Cut another olive into thin strips for 8 legs. Arrange the body in the center of the web and place the legs on either side.
  10. Drizzle the remaining 1 tablespoon olive oil over the dip. Sprinkle a pinch of smoked paprika on top for color. Serve immediately with tortilla chips.

Notes

For best presentation, add the yogurt spider web design no more than 2 hours before serving. The dip is best served at room temperature. Leftover dip (without yogurt design) can be stored in an airtight container in the refrigerator for up to 4 days. To make dairy-free, use thick coconut yogurt or cashew cream. For a spicier version, add ½ teaspoon cayenne pepper or one chopped chipotle pepper in adobo sauce.

Nutrition

Keywords: black bean dip, spider web dip, Halloween appetizer, healthy dip, 15-minute recipe, vegetarian, gluten-free

Find it online: https://junomeals.com/healthy-black-bean-spider-web-dip-easy-15-minute-halloween-appetizer/