Spider Web Salsa Dip
This recipe makes 11 1/2 cup (125 mL) servings
|Per 1 tbsp (15 mL): about||-|
|total fat||1 g|
- Portion size: 5-1/2 cups (1.375 L)
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.
- 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
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.