Tested till perfect Spider Web Salsa Dip

Spider Web Salsa Dip

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 5-1/2 cups (1.375 L)

Ingredients

  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 4 4cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)pinto beanspinto beans or white kidney beans, drained and rinsed
  • 2 2avocadoavocados
  • 1/4 cup 1/4cuplight mayonnaise
  • 2 tbsp 2tbsplime juice
  • 2 cups 2cupssalsa
  • 1/2 cup 1/2cuplight sour cream
  • 2 2black oliveblack olives, halved and pitted
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Preparation

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 Information Per 1 tbsp (15 mL): about

cal 19 pro 1g total fat 1g sat. fat 0
carb 2g fibre 1g chol 0mg sodium 44mg

% RDI:

calcium 1 iron 1 vit A 1 vit C 3
folate 3
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