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Halloween spinach dip with a Greek yogurt spider web and black olive spider served with fresh vegetables

Halloween Spinach Dip with a Spooky Spider Web

A cool and creamy spinach dip decorated with a Greek yogurt spider web and black olive spider for an easy Halloween party appetizer.
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Appetizer, dip
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen chopped spinach thawed and squeezed very dry
  • 8 oz cream cheese softened
  • 1 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 2 scallions finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/3 cup plain Greek yogurt or sour cream for the web
  • 1 to 2 tsp water if needed
  • 2 large pitted black olives
  • fresh vegetables, crackers, or bread for serving

Method
 

  1. Place the thawed spinach in a clean kitchen towel and squeeze firmly until very dry.
  2. Beat the softened cream cheese in a mixing bowl until smooth. Mix in 1 cup Greek yogurt and 1/2 cup sour cream.
  3. Stir in the spinach, scallions, lemon juice, dill, garlic powder, onion powder, salt, and pepper.
  4. Cover and refrigerate for at least 1 hour.
  5. Transfer to a shallow serving bowl and smooth the surface.
  6. Place 1/3 cup yogurt or sour cream in a piping bag. Thin with a little water if necessary.
  7. Pipe concentric circles over the dip. Drag a clean toothpick from the center outward at even intervals to form a web.
  8. Use one olive for the spider body and thin strips from the second olive for eight legs.
  9. Serve cold with fresh vegetables, crackers, or toasted bread.

Notes

Makes about 3 cups.
Removing the spinach liquid is essential for a thick dip.
Prepare the dip up to 24 hours in advance.
For a spinach-artichoke version, add 1 cup drained, finely chopped artichoke hearts.
Keep the dip chilled and refrigerate leftovers promptly.