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Spider Web Guacamole Recipe
Ash Tyrrell

Spider Web Guacamole Recipe

I first made this spider web guacamole for a Halloween potluck, and I honestly couldn't believe how easy it turned out to be. I already had my go-to guacamole recipe on hand, so all I really added was a little crema and a few sliced olives to make it look creepy.
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Total Time 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 4 cups guacamole — use your favorite homemade batch or a good store-bought one just make sure it's freshly made
  • ¼ cup Mexican crema or sour cream — this becomes the web so thin it slightly if it's too thick to pipe
  • 1 tablespoon lime juice if needed — helps loosen the crema for smoother, cleaner piping lines
  • 2 pitted black olives — sliced thin these form the spooky spider sitting on your web
  • 1 firm avocado skin-on — this gets carved into the bonus skull, so pick one without soft spots
  • Tortilla chips for serving — go for a sturdy chip that won't snap under a big scoop of guacamole

Method
 

  1. Place your shallow bowl in the center of the larger platter, then spoon your guacamole in and smooth the top with an offset spatula. You want a flat, even surface so the crema sits nicely on top without sinking in unevenly.
  2. Fill your squeeze bottle or pastry bag with the crema, thinning it with a splash of lime juice if it feels too stiff to flow. Pipe four even, concentric circles onto the guacamole, starting from the center and working your way outward.
  3. Take your skewer or the tip of a paring knife and gently pull it from the center circle straight out to the edge of the bowl. Repeat this evenly around the whole circle, and you'll watch a spider web pattern appear almost instantly.
  4. Slice one olive in half lengthwise to form the spider's body, then cut eight thin strips from the remaining olive for the legs. Arrange them right in the center of your web so it looks like the spider is sitting proudly in its trap.
  5. Using a paring knife, cut two eye sockets into the wide end of the avocado, slicing through the skin down to the pit. Shape a small upside-down heart for the nose and a rectangle for the mouth, then score a few teeth lines into the exposed flesh.
  6. Set the finished skull beside your guacamole bowl, then surround everything with your tortilla chips. Serve immediately so the avocado skull stays fresh and green for as long as possible.

Notes

  • I always make my guacamole a bit chunkier than usual, since a smoother dip doesn't hold the piped web pattern as cleanly.
  • I chill my crema for a few minutes before piping, which keeps the lines crisp instead of runny.
  • I like using a food-safe squeeze bottle instead of a piping bag, since it gives me way more control over thin lines.
  • I always press plastic wrap directly onto my guacamole if I'm prepping ahead, so it doesn't brown before the party even starts.
  • I keep a spare olive or two on hand just in case my spider legs snap while I'm slicing them that thin.