Halloween SPIDER LEG Dip

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Halloween SPIDER LEG Dip Super Hungry? Jump to the Recipe

It's officially spooky season! My kitchen looks more like a spot for ghosts and goblins than a place to serve hungry souls.

One of my very first Halloween recipes was this spider leg dip - something I remember making at childhood Halloween parties as far back as 2005.

halloween spider dip


This year however, I've made the simplest (and scariest) version yet.

While the main components have remained largely the same for as long as I can remember making this creepy, crusty dish there's always room to change things up to make it your own!

Helpful Tools to Have Handy

For the best success, here are a few tools I found to be useful.

  • large round mason jars (covered with foil) - to bake the legs so they hold their shape
  • pizza cutter or multi-wheel herb cutter - makes cutting the sheet dough into strips easier and move even
spider halloween dip


Spooky, Spidery Leg Dip

You only need a few ingredients and little bit of patience to make the utlimate spider dip.

  • pizza dough - a raw ball of pizza dough brushed with eggwash works best for this recipe. I do NOT recommend using sheet dough or premade pizza dough. If you can't find raw pizza dough, you can also substitute a baked round loaf of bread instead.
  • pizza sauce - make it from scratch or buy your favorite brand from the store!
  • sheet dough - perfect for cutting into evenly portioned strips of breading that hold their shape when baked draped over a round jar. Bake a bunch for extra fresh legs to add throughout the evening.
  • blue cheese stuffed olives - for the eyes! You can also swap out olives for balls of mozzarella or sliced sausage links instead.
spider bread dip halloween recipe


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Spider Leg Dip (with Pizza Sauce Blood)

  • Number of Servings: 10
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
Halloween SPIDER LEG Dip

Ingredients

  • 16 oz raw pizza dough ball
  • 1 egg + 1 tablespoon water, whisked for egg wash
  • 1 can sheet dough
  • 2 cups pizza sauce
  • 4 blue cheese stuffed olived, cut in half

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

Tried it? Loved it? Share it!

Instructions

  1. Preheat the oven to 350°F. Place the round ball of pizza dough in the center of a baking sheet lined with parchment or foil. In a small bowl, whisk the egg and water until frothy then use a basting brush to brush the dough ball evenly across the top and sides. Score the top gently with a knife, then bake for 25-35 minutes (checking every 5 minutes after the 20 minute mark) until the crust is golden brown the bread is cooked all the way through. When tapped on the bottom, it should sound hollow, like a loaf of bread. Cool to room temperature.
  2. Use a pizza wheel to cut the sheet dough into long strips, about 8-10 inches long. Wrap foil around two large, round mason jars and grease with oil spray. Working in batches, drape the dough over the mason jars so that there is a little foot touching the baking sheet but the rest of the dough is curved over the jar. (WARNING: DO NOT dramatically change the temperature of the mason jars or they will break. Cover completely with foil to prevent glass shattering in the oven or countertops.)
  3. Bake for 5-8 minutes at 350°F, watch carefully so that the foot doesn't burn. Remove from the oven and let cool for 1-2 minutes before removing from the mason jars. Repeat with the remaining strips of dough.
  4. Meanwhile, use a serrated knife to cut a hole from the middle of the baked loaf of bread/pizza dough. Cut at a slight angle inwards to make a sort of cone shape (the tip of the knife will create the point of the cone shape). Remove the middle of the loaf, leaving at least one inch of crust remaining on all sides and bottom.
  5. Fill the loaf with pizza sauce. Cut the olive in half so that the centers are visible then use toothpicks to attach the halves to the 'face' of the spider (e.g. spiders have EIGHT eyes). Place eight bread stick legs around the center so that it looks like spider legs. Replace the legs throughout the night or leave to the side for optimal dipping. Serve the legs warmed or toasted. Enjoy - and have a SPOOKY Halloween!!
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