Spider Web Halloween Party Dip | RadaCutlery.com HD

http://www.radacutlery.com/blog/halloween-party-spider-web-dip-recipe/ A fun and festive Halloween version of the traditional Mexican layered dip topped off with a sour cream spider web complete with scary spiders. Jess in the Rada Kitchen will show you step-by-step how to complete your own spider web taco dip that will impress your party guests. Ingredients: 2 package Neufchatel cheese 2 envelope taco seasoning 1 container sour cream Guacamole 1 can of fat free refried beans 1 Chopped tomato ½ head of Chopped lettuce 1 small can sliced black olives 4 oz shredded Mexican cheese Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 142 million kitchen knives and utensils since our start in 1948. Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery. Spider Web Dip Transcript Hey there, Jess in the Rada Kitchen, thanks so much for joining me. Today we’re going to be making a fun and festive Halloween version of the traditional Mexican layered dip. We’re going to top this off with a sour cream spider web in stick in a couple of our plastic eight-legged friends. Let’s go ahead and get started! Here in my bowl we have two packages of Neufchatel cheese. These are at room temperature. I like to use Neufchatel because it’s lower in fat, but you can use regular cream cheese if you like. To that I’m going to add two packages of my favorite low-sodium taco seasoning. Then we’re just going to mix it up with my Rada Mixing Spatula. So in with the seasoning and go ahead and combine that. Let’s prep our veggies. I’m going to take my tomato and with my Rada French Chef’s knife we’re going to give this guy a chop. Our tomatoes are prepped, so now we’ll take the ends off the green onions and give these guys a quick run-through. Now for my iceberg lettuce I’m going to give it a good couple pounds on my board. This is going to allow the core to just pop out. I’m going to cut this in half, set aside what I don’t need, and just give this guy a thin slice through. Now we’re ready to layer. First off we have that Neufchatel and taco seasoning that I’m going to spread on our platter. A nice, even layer all the way across. This is going to build our first flavorful component. On top of my Neufchatel I’m spreading on one can of fat-free refried beans. For our last layer we’re going to use some fresh, homemade guacamole. You can use store-bought guacamole if you like. Otherwise check out our YouTube channel for a recipe I did with a guacamole-loaded baked potato. This guy I’m going to make in one big circle right in the middle of our platter. In no particular order I’m going to put veggies on our platter. I’m starting with our chopped lettuce. Right on the very edge all the way around.