Spider Web Salsa Dip
This recipe makes 11 1/2 cup (125 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 19 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 44 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
| vit C | 3 |
| folate | 3 |
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.
Ingredients
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.
- Keywords : Condiments/sauces; Skillet; Halloween; Avocado; Beans; Mayonnaise; Sour Cream;
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