Place bread flour, sugar, yeast, and salt in bowl of food processor fitted with the steel blade. Pulse process 5 or 6 times to combine ingredients.
With food processor running, slowly add cool water and 2 teaspoons of olive oil through feed tube. Continue to process for about 20 seconds until dough forms satiny, tacky ball that clears sides of bowl. After 20 seconds, if dough is sticky and sticks to blade, add 1 to 2 tablespoons flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons cold water and process until dough forms ball.
Once the dough has formed a satiny tacky ball, allow it to sit for 10 minutes. Then process for another 20 to 30 seconds.
Transfer to oiled bowl; cover with plastic wrap, and place in warm location until doubled in size, about 30 minutes.
Divide the dough as follows: One 2-ounce piece for spider head; Eight ½-ounce pieces for spider legs; Remainder (about 10 ounces) for spider body. Roll pieces for spider head and body into balls. Roll each four of the ½-ounce pieces into 12-inch ropes; roll remaining four ½-ounce pieces into 10-inch ropes.
Place large ball for spider body below the center of a large parchment lined baking sheet. Place the small ball for the spider head about ½-inch from the spider body. Use the 12-inch ropes to make the spider's back legs, and the 10-inch ropes for the spider's front legs. Curve the legs out and around the body and head leaving room in between the legs for the dough to rise. Cover with plastic wrap that has been sprayed with non-stick spray and let rise until doubled in size, about 1 hour.
Preheat oven to 350°F.
Brush spider body with egg wash. If desired, sprinkle grated Parmesan cheese on spider legs to give them a "hairy" appearance. Bake in preheated 350°F oven for 25 to 30 minutes, or until golden brown.
Let cool for 10 minutes on baking sheet; transfer to a wire rack to cool completely.
When ready to serve, cut a bowl out of the spider's body and fill with Mexican Corn dip. Arrange assorted crudites and crackers around the body. For the eyes, I used chocolate chips, but you could also use black olives.
Yield: 12 servings.