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Spider Olive Tapenade Crackers

Spider Olive Tapenade Crackers - featured image
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These Spider Olive Tapenade Crackers are a fun, savory Halloween party appetizer featuring crunchy crackers topped with zesty homemade olive tapenade, creamy cheese, and adorable black olive spiders. They’re easy to assemble, make-ahead friendly, and guaranteed to wow guests at any spooky gathering.

Ingredients

Scale
  • 1 cup pitted black olives (Kalamata or oil-cured recommended)
  • 1/2 cup pitted green olives (Castelvetrano or Manzanilla)
  • 2 tablespoons capers, drained
  • 1 small clove garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 2–3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh parsley, chopped (optional)
  • Black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • 24 round crackers (Ritz, water crackers, or gluten-free)
  • 4 ounces cream cheese, softened (regular, whipped, or dairy-free alternative)
  • 12–18 whole black olives (for spider bodies and legs)
  • Chives or green onions, thinly sliced (optional, for garnish)

Instructions

  1. Make the Tapenade: In a food processor, combine black olives, green olives, capers, garlic, and lemon juice. Pulse a few times until chunky.
  2. Add olive oil, parsley (if using), black pepper, and red pepper flakes. Pulse 2-3 more times until spreadable but not pureed. Adjust seasoning to taste.
  3. Prep the Spiders: Slice whole black olives into thin strips for spider legs. Reserve some whole olives for spider bodies.
  4. Assemble the Crackers: Lay out crackers on a serving tray. Spread each with a thin layer of softened cream cheese.
  5. Top each cracker with about 1 teaspoon of olive tapenade.
  6. Add the Spider Garnish: Place a whole black olive in the center of each cracker for the spider body. Arrange 3-4 olive legs on each side, pressing gently into the cream cheese. Add chives or green onions for garnish if desired.
  7. Serve immediately, or refrigerate for up to 2 hours. For best texture, add olive legs just before serving.
  8. Store leftover tapenade in an airtight container in the fridge for up to 1 week.

Notes

For gluten-free or vegan guests, use gluten-free crackers and plant-based cream cheese. Only assemble crackers just before serving to keep them crisp. If tapenade is too salty, rinse olives and capers before blending. Imperfect spiders add to the Halloween fun! Tapenade can be made ahead and stored for up to a week.

Nutrition

Keywords: Halloween appetizer, olive tapenade, party snack, kid-friendly, vegetarian, gluten-free option, easy appetizer, spooky snacks, Halloween crackers, make-ahead appetizer

Find it online: https://chrisfeasts.com/spider-olive-tapenade-crackers-recipe-easy-halloween-party-appetizer/