Go Back
Christine

Spooky Spider Dip

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 7 Ripe Avocados
  • 2 cans 10 oz. each Ro*tel original, drained well
  • 1/2 can 7.5 oz. Great Value Sweet Corn, drained
  • 1/2 can 7.5 oz. Great Value Black Beans, rinsed and drained
  • 2 tsp. minced garlic
  • 1 tsp. cumin
  • 3 Tbsp. fresh lime juice
  • 1/2 tsp. salt
  • pinch of pepper
  • 6 slice bacon cooked and crumbled
  • 1/4 c. diced purple onion
  • Orange Bell Peppers about 3-4 for spider legs
  • Black olives for eyes

Method
 

  1. Slice avocados in half and scoop the insides into a bowl, discarding the pit. Keep the avocado shells.
  2. Place avocados in a blender with lime juice, salt and pepper and blend until smooth.
  3. In a separate bowl, stir together Ro*tel, corn, black beans, minced garlic and cumin, cooked and crumbled bacon and diced purple onion. Stir in pureed avocados. Scoop mixture into emptied avocado halves.
  4. Cut bell peppers in half, remove the stem and center, then slice them thinly to create spider legs. Trim, as necessary. Place four on each side of the filled avocados. Slice olives and place two in the front for the spider's eyes. Serve with tortilla chips.