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5 from 3 votes

Spider Bread with Mexican Corn Dip

Spider Bread with Mexican Corn Dip is the ultimate Halloween appetizer. By itself, the Mexican Corn Dip is totally addictive. When paired with the beyond cute Spider Bread, it will dazzle your friends and family.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Halloween
Cuisine: American
Servings: 12 servings
Calories: 378kcal
Author: Chula King


Mexican Corn Dip (See Tip 1)

  • 1 cup (8 ounces) sour cream (See Tip 2)
  • 1 cup (8 ounces) mayonnaise
  • 2 cans (11 ounces each) Mexicorn, drained
  • 1 cup green onion tops, sliced (about 1 bunch)
  • 4.5 ounce can diced green chilies, undrained
  • ¼ cup chopped jalapeño slices (from a jar)
  • 6 slices bacon, cooked, drained and crumbled (about ¼ cup)
  • 2 cups (8 ounces) shredded Mexican blend cheese

Spider Bread (See Tips 3 and 4)

  • 2 cups (10 ounces) bread flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons bread machine or instant yeast
  • 1 teaspoon Kosher salt
  • cup 2 Tablespoons (6.33 ounces) cold filtered water (See Tip 5)
  • 2 teaspoons olive oil
  • egg wash
  • 1 Tablespoon freshly grated Parmesan cheese (optional)


Mexican Corn Dip

  • Combine all ingredients in a large bowl. Cover and refrigerate. (See Tip 6)

Spider Bread

  • 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.


  1. This recipe makes a lot of dip. You can definitely cut the recipe in half. If you do, go ahead and use an entire can of diced green chilies.
  2. I used low fat sour cream, but you could also use full fat sour cream. 
  3. Rather than making your own dough for the spider bread, you can use one pound of refrigerated pizza dough or one pound of frozen bread dough that you can purchase at the grocery store. Do not, however, use rolled pizza dough that comes in a can.
  4. When I'm making bread, I always weigh the flour and the liquid to ensure proper consistency. If you don't have a digital scale, you should actually purchase one.
  5. The ultra-fast rotation of the steel blade in the food processor generates quite a bit of heat. Therefore, you should start with cold water to ensure that the dough doesn't get too warm. If the dough is too warm, it could kill the yeast. Also, you should always use filtered water when making any type of bread. The reason is that the chlorine in tap water can kill the yeast.
  6. The flavor of the Mexican Corn Dip improves greatly if it is refrigerated overnight. to allow the flavors to blend together.


Calories: 378kcal | Carbohydrates: 30g | Protein: 11g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 711mg | Potassium: 245mg | Fiber: 3g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 1mg