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Spooky Guacamole with Olive Spiders: Easy Kid-Approved Recipe

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This spooky guacamole is a fun, kid-approved Halloween snack made with simple ingredients. It features creamy guacamole topped with olive spiders and a sour cream web, perfect for parties or a festive family treat.

Ingredients

Scale
  • 4 ripe avocados
  • 1 medium lime, juiced (about 2 tablespoons)
  • 1/2 cup finely diced red onion
  • 1 medium Roma tomato, seeded and diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 can (6 ounces) large pitted black olives
  • 1/2 cup sour cream or Greek yogurt
  • 1 small carrot or red bell pepper, cut into thin strips

Instructions

  1. Prep the olives (make the spiders): Drain the can of black olives and pat them dry with a paper towel. Using a sharp paring knife, slice each olive in half lengthwise. For each spider, take one olive half and place it cut-side down on your cutting board. This is the body. Slice the other half into 4 long, thin strips. These are the legs. Arrange the legs on either side of the body so it looks like a spider. You should get about 12-14 spiders from one can of olives. Set them aside on a plate in t…
  2. Prep the vegetables: Dice the red onion finely. Seed and dice the Roma tomato. Chop the cilantro. Place the diced onion in a small bowl and cover it with cold water for 5 minutes to take away some of the bite. Drain it well before using.
  3. Mash the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into your large mixing bowl. Add the lime juice and salt. Mash with your potato masher or fork until you reach your desired consistency. I like mine a little chunky, with some small pieces of avocado remaining.
  4. Mix in the flavors: Add the drained red onion, diced tomato, chopped cilantro, and ground cumin to the mashed avocado. Stir everything together gently until it’s just combined. Don’t overmix, or the guacamole can get a little gummy. Taste it and add more salt or lime juice if needed.
  5. Assemble the spooky scene: Transfer the guacamole to your serving platter or shallow bowl. Spread it out into an even layer, leaving a little space around the edges. If you are making the sour cream web, spoon the sour cream or Greek yogurt into a small piping bag or a zip-top bag with a tiny corner snipped off. Pipe a web pattern over the top of the guacamole. (I just do a few concentric circles and then drag a toothpick from the center outward to create the web effect.)
  6. Add the spiders: Gently press the olive spiders into the guacamole, spacing them out so they look like they are crawling across the surface. Arrange the carrot or red pepper strips as extra legs if you want them to look extra creepy.
  7. Chill and serve: Place the finished platter in the fridge for about 15-20 minutes to let the flavors meld and the spiders firm up. Serve with tortilla chips, veggie sticks, or crackers.

Notes

Drain tomatoes well to prevent watery guacamole. Chill olives before slicing to help spiders hold their shape. Guacamole is best eaten within 2-3 hours of making. For dairy-free, skip the sour cream web. For a spicier version, add a finely diced jalapeño (seeds removed).

Nutrition

Keywords: Halloween guacamole, spooky guacamole, olive spiders, kid-friendly, easy appetizer, Halloween snack

Find it online: https://goldensimmer.com/spooky-guacamole-with-olive-spiders-easy-kid-approved-recipe/