FOX19 - Here is a recipe from Karri Perry with Blue Ribbon Kitchen.
Large round bread loaf- Cut a circle out from the center using a serrated knife, make the cut large enough to hold your dip or desired container.
Smaller roll or bun for spider head- use a wooden skewer or toothpick to affix head to the body.
Pretzel rods for legs:
Use royal icing with light brown food gel to create a "glue"
Royal icing: 2 Tablespoons meringue powder, 1 cup confectioners' sugar, ¼ teaspoon of water, adding very small additional amounts of water to reach a paste-like consistency. Add a few drops of brown food gel.
Using a bread pan or a parchment lined shoe box, add a dollop of the thick icing to one end of each pretzel stick.
Lay the pretzel sticks together, with icing ends touching. Lay the pretzels creating a 90degree angle. Allow to dry overnight.
Before serving: Place the spider body on a large serving tray or cutting board. Add dip or a container of dip to the spider body. If using a hot dip, transfer the hot dip to the spider body after heating dip in a separate dish in the oven-and just before guests arrive.
Using the end of a wooden spoon or utensil handle, poke four holes in each side of the bread (spider body)
Gently insert spider legs.
Serve with chips, batty tortillas and vegetables.
I purchased my large and medium bread loaves at Jungle Jim's- Fairfield.
Meringue Powder can be purchased Jungle Jim's, Michael's and Joann Fabric and Craft Stores-in the cake section
Brown food gel- Michael's, Joanne Fabric and Crafts or Hobby Lobby, Cincinnati Cake and Candy