Our easy Halloween nacho dip recipe brings an enchanting flavor explosion to the table. A dip for nachos, especially for Halloween, is served differently in a spider dish. And what is extra fun is that you can also eat it completely. Discover how to make this terrifyingly delicious treat in no time. Perfect for Halloween Parties.
Easy Halloween Nachos Dip Recipe - Spookily Good Enjoy!
A small snack that you can serve anytime, anywhere. If you've got these criteria, what would be an excellent idea? Nachos, of course! Flavored with cheese and BBQ sauce, which you dip in a delicious salsa. And we will adjust the bowl, especially for Halloween. Of course, you can buy a ready-made bowl, but what could be more fun than to make one yourself?
This spicy dip recipe contains a delicious mix of creamy cheese, red bell pepper, BBQ sauce, and crunchy nachos. And you can adapt this sauce to your taste preferences.
You make the spider from bread dough (or savory dough) that you sprinkle with delicious grated cheese and sesame seeds.
Tips, Substitutions, and Variations
- Spicy: Add some jalapeño peppers through the taco sauce for a frightening kick.
- Dippers: You can use nacho chips, but also vegetables like carrots, celery, cucumber, and toasted bread.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
Taco sauce
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 clove garlic
- 21 ounce diced tomatoes
- 1 sweet point pepper sliced coarsly
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- salt and pepper to taste
Spider bread
- 1 pound bread dough
- 1 egg size S, beaten
- ½ cup Gouda cheese grated
- 2 tablespoons sesame seeds black
- 1 black olive or paprika
Dipper
- ½ pound tortilla chips
- 4 tablespoons barbecue sauce
- 4 tablespoons Gouda cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Taco sauce
- Heat the olive oil in a saucepan and fry the onion until it is glassy, in about 3 minutes.1 tablespoon olive oil, 1 onion
- Add the garlic and stir-fry for 30 seconds.1 clove garlic
- Stir in the tomato cubes, sweet point pepper, cumin powder, coriander, oregano, and sugar.21 ounce diced tomatoes, 1 sweet point pepper, ½ teaspoon ground cumin, ½ teaspoon ground coriander, 1 teaspoon dried oregano, 1 tablespoon sugar
- Simmer for 20 minutes.
- Taste and season with salt and pepper. Turn off the heat.salt and pepper
Spider bread
- Preheat the oven to
350 °F or 320 °F - Cover a baking sheet with baking paper.
- Roll ½ pound of dough into a ball, the spider's body.1 pound bread dough
- Roll ⅓th of the remaining dough into a smaller ball that will become the head.
- From the remaining bread dough you still have, you make the spider's eight legs. Divide the sheets into eight pieces and roll them into a roll. Bend them a bit to get the idea that the spider is running.
- Press the head of the spider on its body and attach the legs to the body.
- Brush everything with beaten egg.1 egg
- Sprinkle cheese and sesame seeds over the legs.½ cup Gouda cheese, 2 tablespoons sesame seeds black
- Cut the olive to get half moons and use that for the eyes and mouth.1 black olive
- Bake for 25 to 30 minutes until the spider is done. After about 15 minutes, cover the legs with aluminum foil. Otherwise, they will become too dark.
- Remove the spider from the oven and place on a plate. Hollow out the body of the spider and pour in the taco sauce. Garnish (optional) with green sesame seeds.
Dipper
- Spread the nachos on a baking sheet.½ pound tortilla chips
- Sprinkle the barbecue sauce on top and grate the cheese above it.4 tablespoons barbecue sauce, 4 tablespoons Gouda cheese
- Put in an oven at350 °F for 20 minutes.
Notes
- Spicy: Add some jalapeño peppers through the taco sauce for a frightening kick.
- Dippers: You can use nacho chips, but also vegetables like carrots, celery, cucumber, and toasted bread.
- Room temperature: Wrap the bread bowl in plastic foil and store it for two days.
- Refrigerator: Store the taco sauce in an airtight container for two days.
- Freezer: Put the taco sauce in a freezer container. Wrap the bread bowl in two aluminum foils. Freeze both for a maximum of one month. Defrost the bread bowl at room temperature and the nacho dip sauce in the fridge.
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