Spider Web Seven Layer Dip

Ingredients

• 1 baguette
• 2/3 cup, Sutter Buttes Olive Oil of your choice
• 1/3 cup, Sutter Buttes Traditional Aged Balsamic Vinegar
• 2 tbsp, Sutter Buttes Herbes de Provence Olives
• 2 garlic cloves, minced
• 2 tbsp Sutter Buttes Tuscan Dipping Herbs
• Chili Flakes, to taste

Directions

1. Spread refried beans in an even layer in the bottom of the serving bowl. Top with a layer of salsa.
2. Reserve ¼ cup sour cream to create the spiderweb with. Add the reserved sour cream to a squeeze bottle or plastic baggie that you can cut a small piece of the corner from to draw the sour cream spiderweb on the dip.
3. In a medium mixing bowl, whisk together the remaining sour cream and 2 tablespoons taco seasoning, mix until well combined. Spread in an even layer on top of the salsa layer.
4. Sprinkle the 3.8 ounce can of sliced black olives over the salsa layer. Next, sprinkle the chopped green onions over the sliced olives and then the shredded cheese over the chopped green onions.
5. Gently spread the prepared guacamole over the shredded cheese layer.
6. Use the reserved ¼ cup sour cream to draw a spiderweb design on top of the guacamole. Start by drawing 4 crossing straight long lines. Then between lines, make four arch lines, connecting them all the way around the spiderweb.
7. Garnish the rim of the dip with more shredded cheese, cherry tomato quarters, sliced black olives and chopped green onions.
8. To make the olive spiders, slice a whole olive in half lengthwise. Use one half for the body of the spider. Place it on the sour cream spiderweb design. Thinly slice the other halves for the spider’s legs. Place three legs on each side of the spider’s body.
9. Serve with chips and mini bell peppers for dipping.
10. To make the board, place the prepared Spiderweb Seven Layer Dip in the center of an 18”x12” wood board. Put the tomato salsa and salsa verde in small dip bowls on opposite sides of the seven-layer dip.
11. Arrange blue corn and yellow corn tortilla chips on the top and bottom of the board. Place the sliced mini bell peppers on either side of the seven-layer dip.

Serve and enjoy!