• Start by spreading a layer of refried beans in the bottom of a 9" x 9" glass dish. A glass dish is always nice for a 7 layer dip because then you can see all of the layers.
• Next up is a thin layer of guacamole. Because you are going to have a second layer of guacamole on the top, be sure to only use half of the guacamole in this layer. Then I like to sprinkle a layer of corn. After the corn, Spread on a layer of sour cream.
• Next up is a generous layer of grated cheese. Feel free to use Monterey jack cheese in this layer if you prefer. For the purposes of this Halloween veggie dip, I liked the idea of the orange cheese. After the cheese, it's time to add a layer of salsa. I kept the salsa about a ½ inch away from the edge of the pan. This way I have a nice perimeter of grated cheese to work with.
• Finish with another layer of guacamole. Use an off-set spatula to spread this layer of guacamole. Again keep it about ½ inch away from the edge of grated cheese. I liked the look of the jagged edge of cheese.
• Now, the spiders. Use a full olive for the body of the spiders. Slice an olive in half and then into three wedges. The wedges will be the legs. I liked cutting the front two legs a little shorter. Remember spiders have 8 legs. We made 3 spiders creeping across the dip. 
• The 7 layer dip is done. If you are making this in advance don't put the spiders on top until you are going to serve. Place a sheet of parchment paper over the top of the dip and then wrap the entire pan with plastic wrap and store in the fridge until you are ready to serve.
• Finally, it's time to prepare all the Halloween vegetables. I wrapped sprigs of dill all around the dip and then placed the veggies on top of the dill frowns. Simple slices of cucumbers, celery or green beans work really well with this dip.

Pumpkin Tortilla Chips

• Preheat the oven to 350°F and line a baking sheet with parchment paper. 
• Use the pumpkin cookie cutter to cut pumpkins from the flour tortillas. Press firmly and rub the cookie cutter around on the cutting board. Use a sharp knife to cut through any spots that the cookie cutter doesn't break through. 
• Place the tortilla pumpkins on the baking sheet. Use a brush to spread a very thin coating of oil on the pumpkins. Brush both sides of the pumpkins. Then sprinkle with a little salt.
• Pop the baking sheets in the oven. Bake for 10 minutes. Flip the chips and bake for another 5 minutes. Until the chips are golden brown. 
• Remove them from the oven and let them cool on a rack.