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Taco Dip Salad

Taco Dip Olive Spider

Taco Dip Salad

Turn this classic dip into a spooky salad to serve for Halloween. Leave off the spooky spider web and enjoy this dish all year long with your family and friends!
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Appetizer
Cuisine Mexican
Servings 12


  • 3 packages Fresh Express® Hearts of Romaine Lettuce (9-ounce)
  • 1 pound ground beef
  • 1 package taco seasoning (1-ounce)
  • 1/4 cup water
  • 2 tablespoons cilantro minced
  • 1 can zesty salsa flavored refried beans (16-ounce)
  • 1 jar thick and chunky salsa (16-ounce) medium or hot
  • 2 cups guacamole
  • 1/2 cup sour cream
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 cup tomatoes chopped
  • 1 can sliced black olives (2.25-ounce) drained
  • 1 package tortilla chips (14-ounce)


  • Cook beef in a skillet over medium-high heat for 5 minutes or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook for 2 minutes or until water is absorbed. Transfer to a bowl; cool to room temperature. Add cilantro; mix well.
  • Evenly spread the refried beans into a 9-inch pie plate; top with the seasoned ground beef and salsa. Drop the guacamole by the spoonful across the top of the salsa, then carefully spread it to make a smooth layer.
  • Place the sour cream into a small resealable bag; cut off the corner. Pipe the sour cream to create a web pattern on top of the guacamole.
  • Put the pie plate in the center of a 15 x 18 inches tray. Arrange Fresh Express® Hearts of Romaine Lettuce around the pie plate. Top lettuce with cheddar cheese, tomatoes, and olives. Serve with tortilla chips.


Tips: Make a spider out of black olives to place in the center of the web. Serve some of the lettuce in a bowl on the side if it doesn’t all fit on your platter. For non-Halloween gatherings, change the sour cream spider web design to a football, or another theme that matches the occasion.
Keywords Appetizers, Beef, Blends, Cinco de Mayo, Entertaining, Halloween, Mexican
Made with

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