9 Creepy-Creative Halloween Potluck Ideas That’ll Steal the Show

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Spider Hatchling Enchilada Casserole

A Halloween potluck cheesy enchilada casserole topped with clusters of small black olive spiders on a bubbling golden surface in a spooky Halloween setting.

Mini Intro

Terrifyingly tasty, this Spider Hatchling Enchilada Casserole is cheesy, comforting, and crawling with creepy-cute olive spiders. Layers of saucy black bean and chipotle filling are tucked between soft corn tortillas, baked until golden, and topped with clusters of hatchling spiders made entirely from sliced olives. It’s hearty, Halloween-y, and perfect for feeding a crowd.

Why You’ll Love This Recipe

  • Bakes in one pan and travels easily
  • Spooky visuals with no fancy ingredients
  • Can be made vegetarian, meaty, or somewhere in between
  • Great flavor: smoky, saucy, and melty

Equipment You’ll Need

  • 9×13-inch baking dish
  • Skillet
  • Mixing bowl
  • Knife or small paring knife (for olive spiders)

Ingredient Notes

  • Black olives: Sliced olives become the spider bodies and legs
  • Filling: Use black beans, shredded chicken, or ground beef
  • Cheese: A blend of cheddar and Monterey Jack works great
  • Enchilada sauce: Homemade or store-bought red sauce

Serving Suggestions

  • Serve with sour cream or chipotle crema
  • Pair with a spooky salad or guacamole graveyard platter

Make-Ahead and Storage Tips

  • Assemble the day before and refrigerate; bake day-of
  • Leftovers reheat beautifully for up to 4 days
  • Freezer-friendly before or after baking

Recipe

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained
  • 1 chipotle pepper in adobo, minced (or more to taste)
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 cups shredded cooked chicken OR 1 lb ground beef (optional)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
  • 1 can (15 oz) enchilada sauce
  • 12 corn tortillas

For the Spiders

  • 1 can sliced black olives (you’ll use whole rings + slivered slices for legs)

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
  2. In a skillet, heat olive oil. Sauté onion until soft. Add garlic, beans, chipotle, cumin, paprika, and salt. Stir in chicken or beef if using. Cook 5–7 minutes.
  3. Spread a thin layer of enchilada sauce in the baking dish. Layer 4 tortillas across the bottom, tearing to fit.
  4. Add half the filling, a handful of cheese, and a drizzle of sauce. Repeat layers, ending with tortillas, sauce, and full cheese topping.
  5. Bake uncovered for 20–25 minutes until hot and bubbly.
  6. While baking, prepare olive spiders: use whole olive slices for bodies, and cut thin slivers to make 8 legs per spider. Make 12–16 total.
  7. After baking, arrange olive spiders on top of the casserole while hot so they stick slightly.
  8. Let cool 10 minutes before serving.

Yield: Serves 8–10

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9 Creepy-Creative Halloween Potluck Ideas That’ll Steal the Show

Spider Hatchling Enchilada Casserole

A Halloween potluck cheesy enchilada casserole topped with clusters of small black olive spiders on a bubbling golden surface in a spooky Halloween setting.

Mini Intro

Terrifyingly tasty, this Spider Hatchling Enchilada Casserole is cheesy, comforting, and crawling with creepy-cute olive spiders. Layers of saucy black bean and chipotle filling are tucked between soft corn tortillas, baked until golden, and topped with clusters of hatchling spiders made entirely from sliced olives. It’s hearty, Halloween-y, and perfect for feeding a crowd.

Why You’ll Love This Recipe

  • Bakes in one pan and travels easily
  • Spooky visuals with no fancy ingredients
  • Can be made vegetarian, meaty, or somewhere in between
  • Great flavor: smoky, saucy, and melty

Equipment You’ll Need

  • 9×13-inch baking dish
  • Skillet
  • Mixing bowl
  • Knife or small paring knife (for olive spiders)

Ingredient Notes

  • Black olives: Sliced olives become the spider bodies and legs
  • Filling: Use black beans, shredded chicken, or ground beef
  • Cheese: A blend of cheddar and Monterey Jack works great
  • Enchilada sauce: Homemade or store-bought red sauce

Serving Suggestions

  • Serve with sour cream or chipotle crema
  • Pair with a spooky salad or guacamole graveyard platter

Make-Ahead and Storage Tips

  • Assemble the day before and refrigerate; bake day-of
  • Leftovers reheat beautifully for up to 4 days
  • Freezer-friendly before or after baking

Recipe

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained
  • 1 chipotle pepper in adobo, minced (or more to taste)
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 cups shredded cooked chicken OR 1 lb ground beef (optional)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
  • 1 can (15 oz) enchilada sauce
  • 12 corn tortillas

For the Spiders

  • 1 can sliced black olives (you’ll use whole rings + slivered slices for legs)

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
  2. In a skillet, heat olive oil. Sauté onion until soft. Add garlic, beans, chipotle, cumin, paprika, and salt. Stir in chicken or beef if using. Cook 5–7 minutes.
  3. Spread a thin layer of enchilada sauce in the baking dish. Layer 4 tortillas across the bottom, tearing to fit.
  4. Add half the filling, a handful of cheese, and a drizzle of sauce. Repeat layers, ending with tortillas, sauce, and full cheese topping.
  5. Bake uncovered for 20–25 minutes until hot and bubbly.
  6. While baking, prepare olive spiders: use whole olive slices for bodies, and cut thin slivers to make 8 legs per spider. Make 12–16 total.
  7. After baking, arrange olive spiders on top of the casserole while hot so they stick slightly.
  8. Let cool 10 minutes before serving.

Yield: Serves 8–10