Name: Spiderweb Guacamole
Prep time: 15 min
Total time: 15 min
Yield: 8 servings (~3 cups)
Cuisine: American
Ingredients: 4 ripe avocados, halved and pitted (about 680 g / 1.5 lb); 1 small red onion, finely diced (about 100 g / 2/3 cup); 2 Roma tomatoes, seeded and diced (about 250 g / 1 cup); 1 jalapeño, seeds removed, finely minced; 2 tablespoons (30 ml) fresh lime juice (about 1 large lime); 1/3 cup (15 g) chopped fresh cilantro; 3/4 teaspoon fine salt; 1/4 teaspoon ground cumin; Spiderweb kit: 1/3 cup (75 g) sour cream thinned with 1 teaspoon milk (in a zip-top bag) + 8-10 black olive halves + 1 large clean plastic spider for the party tray (optional, remove before serving)

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By Tasty Loom | Prep 15 min | Cook 0 min | Ready in 15 minutes | Serves 8

Spiderweb guacamole — chunky avocado dip

This spiderweb guacamole is the chunky, zesty avocado dip you already love — dressed up for Halloween with a glossy sour-cream spiderweb piped right on top and a few black-olive spiders for maximum spook factor. Four avocados, one bowl, 15 minutes, zero cooking, and you have the party dip that disappears before the tortilla chips do. The web takes two minutes with a zip-top bag and no piping skills required — wonky webs look MORE haunted. Serve it alongside Mummy Jalapeño Poppers and Spooky Spiderweb Pizza on the appetizer table, pair it with Bat Wing Chicken Wings for the savory spread, and wash it all down with a mug of Witches Brew Punch.

Hosting a Halloween party? Serve these with our Mummy Meatballs for a full spooky spread!

What You Need

4 ripe avocados, halved and pitted (about 680 g / 1.5 lb)
1 small red onion, finely diced (about 100 g / 2/3 cup)
2 Roma tomatoes, seeded and diced (about 250 g / 1 cup)
1 jalapeño, seeds removed, finely minced
2 tablespoons (30 ml) fresh lime juice (about 1 large lime)
1/3 cup (15 g) chopped fresh cilantro
3/4 teaspoon fine salt
1/4 teaspoon ground cumin
Spiderweb kit: 1/3 cup (75 g) sour cream thinned with 1 teaspoon milk (in a zip-top bag) + 8-10 black olive halves + 1 large clean plastic spider for the party tray (optional, remove before serving)

Chunky spiderweb guacamole with jalapeño and tomato

How To Make It

Scoop the avocado flesh into a large bowl. Mash with a fork to your texture — chunky or smooth — leaving some bite.
Fold in the red onion, tomatoes, jalapeño, lime juice, cilantro, salt, and cumin. Taste and adjust lime and salt — the acid is what keeps it bright green.
Spoon into a wide shallow serving bowl and smooth the top flat. A flat surface is what makes the web crisp.
Snip a tiny corner off the zip-top bag and pipe concentric circles of sour cream on the guacamole — 3-4 rings. Drag a toothpick from the center outward through the rings to pull the spiderweb shape.
Nestle olive-half spiders on the web. Serve immediately with tortilla chips — or press plastic wrap directly onto the surface and chill up to 4 hours (pipe the web right before serving).

Mashing avocados for spiderweb guacamole

Tips & Variations

Keep it green: add lime juice the moment the avocado is mashed, and press plastic wrap directly on the surface if it must sit.
Chunk control: mash the avocados first and FOLD in the mix-ins — over-mashing turns it into baby food.
Heat dial: leave a few jalapeño seeds in for a kick, or swap in serrano for brave guests; kids’ table gets the jalapeño skipped entirely.
Extra-creamy twist: fold in 2 tablespoons of the sour cream before piping the web for an ultra-silky base.
Make ahead: mix the guacamole up to 4 hours ahead with wrap pressed on the surface; pipe the sour-cream web and add the olive spiders just before the party.

Piping the sour-cream spiderweb on guacamole

Spiderweb guacamole served with tortilla chips

Estimated nutrition per serving (about 1/3 cup): ~170 cal | protein 2g | carbs 8g | fat 15g.