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Spooky Guacamole with Olive Spiders: Easy Halloween Recipe

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This spooky guacamole with olive spiders is the perfect Halloween appetizer. It’s simple to throw together, uses everyday ingredients, and the visual payoff is huge.

Ingredients

Scale
  • 4 ripe avocados
  • 1/2 cup finely diced red onion
  • 2 Roma tomatoes, seeds removed and diced
  • 1/2 cup fresh cilantro, chopped
  • 2 jalapeños, seeds and membranes removed, finely diced
  • 2–3 limes, juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 can (6 ounces) large black olives, drained
  • 1 can (6 ounces) sliced black olives, drained

Instructions

  1. Prepare the Guacamole Base: Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Add the lime juice and salt. Mash the avocado with a fork or potato masher until it reaches your desired consistency.
  2. Add the Mix-ins: Add the diced red onion, diced tomatoes, chopped cilantro, and diced jalapeño to the bowl with the mashed avocado. Stir everything together gently until well combined. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  3. Make the Spider Bodies: Drain the can of large black olives. Using a small paring knife, make a small slit on one side of each large olive to create the spider’s head.
  4. Make the Spider Legs: Drain the can of sliced black olives. For each spider, you’ll need 8 slices. You can use the slices as they are, or cut some in half for smaller legs.
  5. Assemble the Spiders: Take one large olive (the body) and carefully insert four olive slices into the slit you made. They should fan out like legs. Repeat for each spider. You should be able to make about 8-10 spiders.
  6. Assemble the Final Dish: Transfer the guacamole to your serving bowl. Smooth the top with a spatula. Gently place the olive spiders on top of the guacamole, arranging them so they look like they are crawling across the surface.
  7. Serve Immediately: Guacamole is best served fresh. If making ahead, prepare the guacamole base and store it in an airtight container with plastic wrap pressed directly onto the surface. Assemble the spiders and add them just before serving.

Notes

To keep guacamole from browning, press plastic wrap directly onto the surface before storing. For best results, use ripe avocados that yield slightly to gentle pressure. The olive spiders can be made up to 24 hours in advance and stored in an airtight container in the fridge, but add them to the guacamole just before serving.

Nutrition

Keywords: Halloween, guacamole, olive spiders, appetizer, party, spooky, easy, vegetarian, gluten-free

Find it online: https://dahliadishes.com/spooky-guacamole-with-olive-spiders-easy-halloween-recipe/