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Dinner Recipes

Spider Bread Bowl with Hot Chili Dip

Our spellbinding spider is surprisingly easy to make thanks to premade bread dough.

Serving Size:


Active Time:

1 hr.

Total Time:

4 hrs.


  • 2 (1 lb.) loaves frozen bread dough
  • 2 egg yolks
  • Black liquid food coloring
  • 2 Tbs. black sesame seeds
  • 2 cherry tomatoes, halved
  • 8 oz. lean ground beef
  • 1 large red onion, chopped, about 2¼ cups
  • 2 cloves garlic, minced
  • 2 (15 oz.) cans tomato sauce
  • 2 Tbs. chili powder
  • 2 tsp. ground cumin
  • Grated white Cheddar cheese and sliced scallions
  • Tortilla chips


  1. Thaw dough at room temperature for 2 hrs. Coat large baking sheet with cooking spray. Cut 1 dough loaf in half crosswise; cut 1 half into 8 pieces. For head, cut ¼ from remainder of same loaf; roll into ball and reserve. For body, lightly brush one end of remaining large piece of dough and one end of second loaf of dough with water. Press moistened ends together to form thick log; on lightly floured surface, with hands, roll slightly until seam line between loaves is mostly gone. Lightly brush one end of log with water; press onto other end, creating ring. Place ring on baking sheet. For legs, on floured surface, roll reserved 8 dough pieces into 8 (8” long) ropes. Arrange around body; attach head. Cover with kitchen towel; let rise in warm place 1 hr.
  2. Heat oven to 375°F. In small bowl, whisk together egg yolks; Tint black with food coloring; brush over spider. Sprinkle with sesame seeds. Using sharp knife, cut slits for eyes. Place one tomato half in each slit. Bake until crust, 22-28 min. Cool. If desired, just before serving, replace baked tomato halves with fresh ones.
  3. In medium pot over medium-high heat, combine beef, onion and garlic. Cook, stirring, until beef is browned, 5 min. Stir in tomato sauce, chili powder and cumin. Bring to boil, reduce to medium-low. Simmer, uncovered, stirring occasionally, until thickened and flavorful, about 1 hr. To serve, trim center of body enough to fit small bowl. Place bowl in cavity; fill with hot dip. Top with cheese and scallions. Serve with chips.

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