In today’s post: This spider bread dip bowl is easier to make than you’d think! Pair it with veggies for a great Halloween appetizer or party food idea.
When it comes to Halloween food, I am really not into the gross out ideas. I know, that probably means I’m getting old (I am) and grumpy (maybe that too). I’d just rather eat something that looks good than something that looks gross any day, and Halloween is no exception.
So when I set out to make a spider bread, I was pretty pleased when he turned out adorable.
So pleased, in fact, that I scooped out his body and filled it with spinach dip. Surrounded by veggies, this spider bread dip bowl just might be the cutest Halloween appetizer you’ve ever seen!
I was telling a friend about this idea and she immediately said: “I could never make that.” If that’s what you’re thinking right now, I’ll tell you the same thing I told her: “YES, you absolutely can!”
This spider bread is made from frozen bread dough, so you don’t have to do ANY mixing or measuring. And I’m going to show you EXACTLY how to shape it, so you’ll end up with a spider that looks fantastic (unlike some of my first attempts). As long as you can follow instructions this won’t be hard at all!
How to make a Halloween Spider Bread Dip Bowl
Halloween Spider Bread Dip Bowl
Ingredients
- 16 frozen Rhodes dinner rolls
- 1 egg white
- 1 tbsp water
- 3 tbsp grated parmesan cheese
- 2 olive slices
Instructions
- Place frozen rolls on board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
- Use 2 rolls to make a small ball for the spider's head. Use 10 rolls to make a larger ball for the spider's body.
- Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 12 inch ropes and 4 10 inch ropes.
- On a lined cookie sheet, arrange balls and ropes into spider shape.
- Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
- Whisk together egg white and water and brush all over spider. Sprinkle legs with parmesan cheese if desired.
- Bake spider 28-30 minutes until quite brown. Cool completely.
- Use a knife to make slits for the eyes and press an olive slice into each slit.
- Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.
If you’d like to see exactly how I created the spider, you can watch the video below. Written instructions follow.
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Halloween Spider Bread Dip Bowl Instructions
Making the Spider Bread is very easy, but it will take about 4 hours because you need time for the dough to thaw and rise. However, very little of that is actually hands on time. Also, remember that the bread will need a few more hours to cool before you add the dip and serve it, so it’s best to start the bread in the morning of the day you’d like to serve it.
You’ll start by setting out 16 frozen Rhodes rolls to thaw. Place them on a surface that’s been sprayed with nonstick spray, then spray the tops of the rolls with nonstick spray and cover them with plastic wrap. You want them to thaw enough so that they are quite soft, but still cold. This should take about 2 hours, depending on the temperature of your house (maybe 2.5 hours if your house is cool). If you accidentally let them thaw a little too long it’s no big deal.
Once the rolls are thawed, you can start shaping them into the pieces you need for your spider. Use 2 rolls to make a small ball for the head (you can see how I do this in the video). Then use 10 rolls to make a large ball for the body.
You will have 4 rolls left. Each of those rolls needs to be cut in half, with one half slightly bigger than the other half. Roll each half on the table with your hands, stretching it into a long skinny rope. You want 4 ropes that are 12 inches long and 4 ropes that are 10 inches long.
Next, line a cookie sheet with parchment paper or a liner. Place the head and body as you see below, with about half an inch of space between them. The space between the head and body should be halfway up the cookie sheet.
Next you’ll add the legs. Use the longer ropes to make the back legs, and the shorter ropes for the front legs. Curve the legs out and around the body and head as you can see below. Make sure you leave room in between the legs. Remember, this dough is going to rise and get a lot bigger, so space the legs out as much as possible from each other and from the head/body.
Don’t worry too much if the legs aren’t perfectly smooth – they will smooth out as they rise.
Again, lightly spray the spider with nonstick spray and cover loosely with plastic wrap. Allow it to rise until it’s grown in size and looks puffed, like the photo you see above. This will take about an hour.
Meanwhile, preheat your oven to 350 degrees. When the spider is done rising, whisk together one egg white and one tablespoon of water and brush it all over the spider. This is called an egg wash and it helps the spider get a nice brown color while baking. You can also sprinkle a few tablespoons of parmesan cheese over the legs to make them look a little hairy.
Bake the spider for 28-30 minutes until it is quite brown, as you see below. When you tap on the body it should feel hard and sound hollow. This is what it will look like:
How to make a Halloween Spider Veggie Tray
Make sure the spider is completely cool before arranging it on a veggie tray. I used a circular tray that was about 17 inches in diameter, but you can easily use a large wood cutting board or even a baking sheet. I placed a small round wood slice on top of the circular tray and then put the spider on top of that. This lifts the spider slightly so it stands out better once you place the veggies all around it. You could use a small cutting board or plate or anything that will lift the spider a little off the main try while supporting the head and body. This is for looks only, so it’s completely optional. Also, if you do this, when you arrange vegetables around the spider, be sure to slide some under the legs to lift and support them as well.
Surround your spider with an assortment of vegetables or crackers. To keep things healthy, I used vegetables and then filled my spider with my Skinny Spinach Dip, which tastes just as good as the original. I also added a few sprigs of parsley just to be fancy…and now I have no idea what to do with the rest of the big bunch of parsley I bought 😂
To add the eyes, use a sharp knife to cut two slits in the front of the head. With the tip of the knife inserted, press it down a bit to make a small opening. Press a sliced olive into each opening.
Once the spider is all set on the tray, use a sharp knife to cut a circle out of the body.
Then tear out the bread you’ve just cut, creating a bowl.
Spoon in your dip, and you’re ready to amaze everyone at your Halloween party.
Can I make this in advance?
The short answer is YES. You can make the spider bread the morning of or even the day before your Halloween party. If you’ll be storing it overnight, wait until it’s completely cool and then store it in a large plastic bag. You can also make almost any cold dip in advance as well and keep it in an airtight container in the fridge.
However, DO NOT store the bread with the dip inside it for very long, because moisture from the dip will seep into the bread bowl. I recommend waiting until just before you are leaving for your party to place the spider on a tray and surround it with veggies. You can even cut out the bread bowl, but put the torn out piece of bread back. Then cover it with plastic wrap to transport to your party. Once you are there, you can pull the piece of bread back out and spoon in your dip. I like to tear up the bread that has come out of the bowl and eat it with the spinach dip – yum!
More fun Halloween food ideas:
20 Halloween treats to make with your kids
The mega list of Halloween cookies
Beth Garvin says
If you put the dip in a small bowl and put the bowl in TH part you cut out of the body, it will help to keep the body from getting soggy. you just have to have the right size container-margarine tub.
autumn says
Good idea!