Charlotte's Web Dip

You’ll be caught in the web of this delicious spread.
Course Recipes, Side Dish


  • 2 16 oz. cans refried black beans
  • 3 freshly squeezed limes divided
  • 1/4 tsp. coriander
  • 1/4 tsp. Get-R-Smoked Ground Cumin
  • 1/2 tsp. chili powder
  • 4 green onions thinly sliced
  • 3 roma tomatoes sliced
  • 1 1/2 cup Fountain Creek Four Pepper salsa
  • 1 cup shredded Mexican cheese blend
  • 4 ripe avocados pitted, peeled and sliced
  • 1/4 red onion minced
  • 1 /4 cup Lucky Lolas Sweet jalapeño Heat
  • 2 tbsp. cilantro
  • 1 cups sour cream
  • salt and pepper to taste
  • blue or yellow corn tortilla chips


  • Combine beans, juice of 1 lime, coriander, cumin, chili powder and green onions. Spread onto a round serving plate leaving a 1 1/2" border.
  • Place tomato slices around edge of beans.
  • Drain salsa in a strainer to get rid of excess moisture. Spread drained salsa over bean mixture, leaving some of the bean layer showing around the edge.
  • Sprinkle cheese over salsa, leaving some of the salsa layer showing.
  • Add avocado, juice of 2 limes, red onion, jalapeño, cilantro, salt and pepper to a large bowl and mash until fairly smooth. Spread over cheese, leaving some of the cheese layer showing
  • Place sour cream in a zip-lock bag, seal bag and cut a small piece off one corner. Pipe a spiderweb design over the dip. Decorate with toy spider.
  • Serve with blue or yellow corn tortilla chips.


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