Spiderweb Ahi Dip

A Halloween party dip with layers worth digging into! Safe Catch Wild Ahi Yellowfin Tuna sits over creamy refried beans, topped with cheese, guacamole, fresh tomatoes, green onions, and olives. A sour cream spiderweb and an edible olive spider make it the centerpiece of the snack table.

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Spiderweb Ahi Dip

Recipe Credit

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Serves:

8

Prep Time:

20 mins

Cook Time:

0 mins

Spiderweb Ahi Dip

Ingredients

2 (5 oz) cans Safe Catch Wild Ahi Yellowfin Tuna, not drained
1 can (16 oz) refried beans
½ teaspoon ground cumin
¼ teaspoon garlic powder
½ cup plain Greek yogurt or sour cream, made with pasteurized milk
1 cup shredded pasteurized Mexican-style cheese blend
1 cup thick guacamole (homemade or refrigerated prepared)
½ cup quartered cherry tomatoes, washed
¼ cup chopped green onions, washed
¼ cup sliced black olives, plus 2 whole olives for spider
¼ cup sour cream, made with pasteurized milk, for web
1–2 teaspoons water, only if needed
Tortilla chips for serving

Tools you'll need

Wide shallow serving dish
Mixing bowls
Fork
Spatula
Small piping bag or zip-top bag
Toothpick
Knife

Instructions

Stir refried beans with cumin and garlic powder. Spread in a wide, shallow serving dish.
Open tuna; do not drain. Flake until its natural juices are incorporated. Spread the tuna evenly over the beans.
Spread Greek yogurt or sour cream in a thin layer over the tuna. Sprinkle cheese over most of the surface, leaving a circular space in the center for the guacamole web.
Spoon thick guacamole into the center and smooth it into a circle. Arrange tomatoes, green onions, and sliced olives in a colorful ring around the guacamole.
Transfer ¼ cup sour cream to a piping bag. If needed, add only a few drops of water to make it pipeable. Pipe concentric circles over the guacamole and pull a toothpick from the center outward to create a web.
Make a spider with one olive half for the body and thin strips from another olive for legs. Place in the center. Refrigerate promptly and serve chilled with chips.

SERVING SUGGESTION

Serve with tortilla chips and washed vegetable sticks. Keep the dip refrigerated until serving; for party service, do not leave perishable dip at room temperature for more than 2 hours (1 hour above 90°F).