Spider Web Salsa Dip

Author: Canadian Living

This spooky adaptation of a party favourite will keep hungry pumpkin carvers grinning. Lime juice helps maintain the avocados\' bright colour. Serve with tortilla chips.

  • Portion size 375 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can pinto beans drained and rinsed
  • 1 can white kidney bean drained and rinsed
  • 2 avocado
  • 1/4 cup light mayonnaise
  • 2 tablespoons lime juice
  • 2 cups salsa
  • 1/2 cup light sour cream
  • 2 black olive halved and pitted

Method

In skillet, heat oil over medium heat; cook onion, half of the garlic, the salt and pepper until softened, about 5 minutes. Add beans; cook over medium-low heat until heated through, about 5 minutes. Using potato masher, mash; let cool.

Meanwhile, cut each avocado in half and pit; using spoon, scoop flesh into bowl. Mash until smooth; stir in mayonnaise, lime juice and remaining garlic.

Spread bean mixture in 8-inch (20 cm) pie plate or serving dish. Spread salsa, then avocado mixture evenly over top. (Make-ahead: Place plastic wrap directly on surface and refrigerate for up to 1 hour.)

Spoon sour cream into plastic bag; cut off 1 corner. Pipe in concentric circles over top. From centre to rim, pull knife through sour cream at even intervals to form web pattern. In centre, place 2 olive halves end to end to form spider body. Cut remaining olive halves into 8 slivers; arrange for legs.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 44 mg
  • Protein 1 g
  • Calories 19.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spider Web Salsa Dip