Halloween bean dip with spider web (vegan)

Black olive spider on bowl of chipotle black bean dip with non-dairy sour cream spider web.

5 from 1 vote

Halloween bean dip with spider web (vegan)

This easy Halloween dip recipe is great for pumpkin carving with friends, costume parties, or bringing to Halloween potlucks.

With delicious chipotle flavor, it has a kick of heat that's balanced with non-dairy cream cheese or sour cream. Serve with Halloween tortilla chips for dunking.

Note: You’ll only need about 2 Tablespoons of sour cream to pipe the spider web, but it’s easier to work with if you add around ¼ cup to your piping bag or sandwich bag. You’ll have a little leftover.

Prep Time13

Cook Time12

Total Time25

Course: Appetizer

Cuisine: Mexican, Vegan

Keyword: halloween appetizer, halloween dip recipe, party food, vegan halloween food

Servings: people

Calories: 21kcal

Author: Cadry Nelson

Ingredients

½ teaspoon avocado oil or your preferred cooking oil
½ cup chopped onion yellow
2 cloves garlic minced
2 (15-ounce) cans black beans drained and rinsed
½ teaspoon paprika
½ teaspoon ancho chili powder
½ teaspoon cumin
½ teaspoon granulated onion
½ teaspoon salt or to taste
½ cup water plus more if necessary
1 chipotle pepper in adobo, chopped
1 ½ teaspoons adobo sauce
1 Tablespoon tomato paste or salsa
1 ½ teaspoons apple cider vinegar
½ teaspoon agave syrup or your preferred liquid sweetener
½ teaspoon smoked salt
¼ cup vegan sour cream or vegan cream cheese (you’ll only use about 2 tablespoons for the web design)
1 teaspoon non-dairy milk optional
2 black olives

Instructions

Bring a large skillet to a medium heat, and add oil.
Add onions and garlic to the skillet. Saute until translucent and fragrant, about 3 to 5 minutes.
Add drained black beans, paprika, ancho chili powder, cumin, granulated onion, salt, water, chopped chipotle pepper, adobo sauce, and tomato paste to the skillet.
Fully combine all of the ingredients, and allow the liquid to cook down until it's mostly gone (roughly 5 to 10 minutes).
Once the liquid is mostly gone, add apple cider vinegar, agave syrup, and smoked salt. Fully combine, and cook a couple minutes more. Then remove from heat.
Carefully add the bean mixture to a food processor. Blend on high until mostly smooth, stopping occasionally to scrape down the sides. (If you'd prefer a thinner dip, add a Tablespoon of water and blend.)
Taste for heat and tang. If you'd like a spicier dip, add another chopped chipotle pepper and/or more adobo sauce and blend. If you'd like more tang, add another splash of apple cider vinegar. For more sweetness, add another squeeze of agave syrup.
Transfer the bean dip to a serving bowl. Allow the bean dip to cool somewhat before adding the vegan sour cream spider web. You can let it come to room temperature on the counter, or cover it and refrigerate.
If you're using vegan sour cream, skip this step.
If you're using a dense vegan cream cheese, it's easier to pipe if it's creamier and lighter.
Add the cream cheese to a separate bowl, along with a teaspoon of non-dairy milk. Then stir with a spoon until light and airy.
(If the cream cheese is too hard to whip, microwave for just a couple of seconds to soften.)
When the bean dip has cooled, put about ¼ cup of sour cream or softened and whipped vegan cream cheese into a piping bag or sandwich bag with the tip cut off.
(You’ll only need about half of that to draw the spider web, but it's easier to pipe clean lines if there's more in the bag.)
Then pipe a spider web across the top.
Cut two black olives in half. Place one half onto the web as a spider body. Then slice the remaining halves into thin strips to be legs. Place 3 strips on each side of the spider body (three on each side).
Then serve the Halloween bean dip with seasonal tortilla chips for dunking.

Video

Notes

Nutrition info

The listed serving size is roughly ¼ cup bean dip per person. The calories/nutrition information doesn't include tortilla chips or any dippers.

To vary spice level

For a spicier dip, choose a larger chipotle pepper, or use more than one. For a milder dip, choose a smaller pepper or just use the adobo sauce.

Storage

Store leftovers in an airtight container in the fridge. It will keep for about 4 days. Or you can freeze it by moving it to a freezer-safe container. When you're ready to enjoy it, move it to the refrigerator to thaw.

Nutrition