Spiderweb Seven Layer Dip Board

Directions

For the Homemade Refried Beans

1. In a medium saucepan over medium eat, warm the olive oil until shimmering. Add in Maria’s Chili to the oil and cook for about 30 seconds to a minute. This enhances the flavor of the individual ingredients of the seasoning. Next, add the drained beans and water. Stir, cover, and cook for 5 minutes.

2. Reduce heat to low and remove the lid. Use a potato masher (or the back of a fork) to mash about half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.

3. Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover and set aside.

For the Seven Layer Dip Board

1. Spread refried beans in an even layer in the bottom of the serving bowl. Top with a layer of salsa.

2. In a medium mixing bowl, whisk together the sour cream and 2 tablespoons taco seasoning, mix until well combined. (Reserve ¼ cup sour cream to create the spiderweb with. Add the reserved sour cream to a plastic baggie that you can cut a small piece of the corner from to draw the sour cream spiderweb on the dip.) Spread in an even layer on top of the salsa layer.

3. Set aside 4 whole olives (these will be for the spiders later on.). Take the rest of the can of olives and cut them into quarters. Sprinkle them over the sour cream layer.

4. Next, sprinkle the chopped green onions over the sliced olives and then the shredded cheese over the chopped green onions.

5. In a small bowl, mash the avocados and stir in Rosebud’s Guaca Salsa until fully incorporated. Drop the guacamole by the spoonful in the center of the dish and gently spread outwards.

6. Use the reserved ¼ cup sour cream to draw a spiderweb design on top of the guacamole. Start by drawing a plus sign (+) and then intersecting those lines with and (x) — it will somewhat resemble a snowflake. Then between lines, make three arch/swoop lines lines from the center out, connecting them all the way around the spiderweb.

7. Garnish the rim of the dip with more shredded cheese, cherry tomato quarters, sliced black olives and chopped green onions.

8. To make the olive spiders, take the 4 whole olives you set aside earlier and slice them in half lengthwise, now you have the bodies for the two spiders! Place it on the sour cream spiderweb design. Thinly slice the other halves for the spider’s legs. Place four legs on each side of the spider’s body. Do the same for the other spider.

9. To make the board, place the prepared Spiderweb Seven Layer Dip in the center of an 18”x12” wood board. Arrange blue corn and yellow corn tortilla chips on the top and bottom corners of the board. Place the sliced mini bell peppers in the empty spaces. Serve and enjoy!