Creepy Crawly Spinach Dip is the Halloween party starter everyone devours—kids and adults. It’s creamy, garlicky, and topped with edible black-olive “spiders” for a spooky finish. I’m a former catering lead; I tested this twice and found the best flavor and scoopable texture after a 1-hour chill.
Why you’ll love it
Fast to mix, easy to decorate, and totally make-ahead. Because it’s a no-cook dip, the colors stay bright and the “spiders” hold their shape.
Ingredients
What you need for Creepy Crawly Spinach Dip
- 10 oz (283 g) frozen chopped spinach, thawed and squeezed very dry
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) plain Greek yogurt (or mayo for richer)
- 1/2 cup (45 g) finely shredded Parmesan (or Pecorino)
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt, more to taste
- 1/4 tsp black pepper
- 1/2 cup (85 g) chopped water chestnuts or red bell pepper for crunch (optional)
“Spiders” & spooky toppings
- 12–16 large pitted black olives (bodies + legs)
- A few green onions or chives (for “slime” accents), optional
- Blue corn tortilla chips or baguette slices for serving (use GF chips if needed)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | 8 oz (226 g) dairy-free cream cheese + 1 cup (240 g) dairy-free unsweetened yogurt | Taste and salt to balance. Add 1 Tbsp olive oil if you want extra richness. |
| Gluten-free | Serve with GF tortilla chips or veggie sticks | The dip itself is GF; just swap the dippers. |
| No alcohol/pork | This recipe uses none | Add smoked paprika or mushrooms for extra savory depth if you like. |
| Pantry substitutes | Use all sour cream (1 cup/240 g) if no yogurt; use canned artichokes for half the spinach | Drain and pat dry add-ins to avoid watery dip. |
Step-By-Step Instructions
- Mix the base. In a large bowl, stir cream cheese, sour cream, and Greek yogurt until smooth. Add Parmesan, lemon juice, garlic powder, onion powder, salt, and pepper. Fold in the very dry spinach and any crunchy add-ins.
- Chill. Cover and refrigerate 1–24 hours so the flavors meld and the dip firms up for easy decorating.
- Make the creepy crawlies. For each spider, place one whole olive (body) on the dip. Slice another olive lengthwise into 8 thin “legs” and tuck them into the dip around the body. Repeat. Swirl chives for “slime.” Serve with chips and veggies.
Pro Tips & Variations
- Squeeze spinach hard. Use paper towels or a clean kitchen towel until no liquid drips. This keeps Creepy Crawly Spinach Dip thick and scoopable.
- Budget win. Frozen spinach is cheaper than fresh and works better here.
- Warm variation. Want it hot? Bake the base (without spiders) at 350°F (175°C) for 18–20 minutes, then cool 5 minutes and add the olive spiders just before serving.
- Extra-green glow. Stir in 2 Tbsp finely chopped parsley for fresh color.
- Add protein. Fold in 1/2 cup (60 g) finely shredded mozzarella for stretch (skip if dairy-free).
- Edible gravestones. Stand blue corn chips upright to create a mini “graveyard.”
Serving Suggestions
- Pile the dip in a shallow black platter for maximum spider real estate.
- Ring with carrot sticks, cucumbers, and GF chips for mixed textures.
- For a spread, pair with roasted pumpkin seeds and a simple veggie tray.
Storage & Reheating
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Up to 1–2 months; thaw overnight in the fridge. Texture may soften—stir before serving.
- Reheat (for baked version only): 325°F (165°C) for 12–15 minutes until just warm; do not heat with olive spiders attached—add them after.
- Food safety: Keep cold dip under 40°F (4°C) and limit to 2 hours at room temp; then refrigerate or discard.
Troubleshooting
- Too thin: Your spinach wasn’t dry. Stir in 2–3 Tbsp extra cream cheese, then chill 15 minutes.
- Too thick: Mix in 1–2 Tbsp milk (or dairy-free milk) until creamy.
- Spiders sliding off: Smooth the top and pat dry with a paper towel before decorating; press legs slightly into the dip.
FAQs
Q1: Can I make Creepy Crawly Spinach Dip a day ahead?
A1: Yes—chill up to 24 hours; decorate with olives just before serving.
Q2: How do I cut the olives into legs?
A2: Halve a pitted olive lengthwise, then slice each half into 4 thin strips for 8 legs total.
Q3: Can I use fresh spinach?
A3: Yes—steam or sauté 10 oz (283 g) fresh spinach until wilted, cool, squeeze very dry, then chop and proceed.
Nutrition (per serving)
Calories: 130; Protein: 4 g; Carbs: 4 g; Fat: 11 g