Haunted Spiderweb Guacamole

Haunted Spiderweb Guacamole brings the perfect mix of spooky fun and creamy flavor to your Halloween party table. This festive dip layers smooth, zesty avocado beneath a white sour cream spiderweb and an adorable black olive spider for a touch of eerie charm. It’s the kind of dish that looks too cool to eat—but tastes too good not to!

The bright lime and jalapeño flavors give this Halloween guacamole a fresh, tangy bite that perfectly balances its creamy texture. Plus, it’s easy to make ahead and keeps beautifully chilled until the festivities begin.

Did you know guacamole dates back to Aztec times, where avocados were called “ahuacatl” and believed to bring strength and vitality? Fast forward to today, and it’s still the life of every gathering — especially when dressed up for Halloween! Serve it with black tortilla chips or colorful veggies for a chillingly delicious treat.

Recipe Yield: 6 servings

INGREDIENTS

3 ripe avocados, peeled and pitted
¼ cup red onion, finely diced
1 small jalapeño, finely minced
¼ cup tomato, finely diced
2 tbsp fresh cilantro, chopped
2 tbsp lime juice, freshly squeezed
½ cup sour cream or Mexican crema
½ tsp sea salt
1 tbsp milk (to thin the sour cream, if needed)
8 black olives (for spider decoration)
Black tortilla chips, for serving

INSTRUCTIONS

1. Mash and mix:
In a medium bowl, mash avocados with lime juice and salt until smooth but slightly chunky.

2. Add the flavor:
Stir in red onion, jalapeño, tomato, and cilantro until evenly combined. Taste and adjust seasoning with more lime or salt as needed.

3. Spread the base:
Spoon guacamole into a shallow round serving dish or small pie plate. Smooth the top with a spatula.

4. Create the web:
In a small bowl, whisk sour cream with milk until slightly thinned. Spoon into a small piping bag or zip-top bag and snip off the corner. Pipe a spiderweb design directly over the guacamole, starting from the center and working outward.

5. Make the spider:
Slice one black olive in half for the spider’s body. Cut another olive into thin strips for the legs. Arrange the body and legs on the web.

6. Serve immediately:
Serve the guacamole right after decorating to keep the colors bright and the web crisp. If making ahead, cover loosely with plastic wrap (tenting it so it doesn’t touch the surface) and refrigerate for up to 2 hours before serving.

Helpful Tips to Perfect This Recipe

• Pick Perfect Avocados: Choose ripe ones that yield slightly to pressure — they’ll mash easily and create that rich, creamy base.
• Get the Web Just Right: Thin your sour cream only slightly; too runny and the web will spread, too thick and it won’t pipe smoothly.
• Keep It Fresh: If preparing ahead, loosely tent the bowl with plastic wrap so it doesn’t touch the sour cream web. Refrigerate for up to 2 hours before serving to maintain color and freshness.