Spiderweb Layered Dip (Gluten-Free)
Refried beans, guacamole, seasoned sour cream, salsa and cheddar in layers, with a sour cream spiderweb piped over the top. It takes 15 minutes and serves 12.
Yield12 servings
Prep15 min
Total15 min
Ingredients
- 454 g (16 oz) gluten-free refried beans
- 454 g (16 oz) guacamole
- 420 ml (1 3/4 cups) sour cream
- 1 packet (28 g / 1 oz) gluten-free taco seasoning
- 454 g (16 oz) salsa
- 480 ml (2 cups) shredded cheddar cheese
- 60 ml (1/4 cup) diced tomatoes
- 60 ml (1/4 cup) diced green bell pepper
- 64 g (2.25 oz) canned sliced black olives, drained
- Gluten-free tortilla chips, to serve
Method
- Spread the refried beans over the base of a 2 liter (2 quart) round dish, then spread the guacamole over them.
- Set aside 60 ml (1/4 cup) of the sour cream. Stir the taco seasoning into the rest and spread it over the guacamole. Spoon the salsa over that.
- Chop the cheddar finely and scatter it over the salsa.
- Put the reserved sour cream in a piping bag or a plastic bag with one corner snipped off. Pipe a cross over the dish, turn the dish 90 degrees and pipe a second cross, then join the spokes with three curved lines in each section to make the web.
- Edge the dish with the diced tomato, green pepper and sliced olives.
- Serve at once with tortilla chips, or cover and refrigerate.
Notes
- Taco seasoning packets are one of the most reliable sources of hidden wheat flour in party food. This is the line to check first.
- Tortilla chips are a second check: corn chips are usually fine, but shared fryers and wheat-flour dusting both happen.
- If you use plastic spider rings for decoration, count them out and count them back in before the dip is served to children.
Storage
- Covered in the refrigerator up to 2 days. The web will soften; pipe it again before serving.
Check every label. Formulations change.
