Cut 2 ripe avocados in half, remove the pits, and scoop the flesh into a bowl. Add the juice of 1 lime, ½ teaspoon salt, and ¼ teaspoon garlic powder. Mash until smooth yet slightly chunky.

Gently fold in ¼ cup diced tomatoes, ¼ cup chopped onion, and ¼ cup chopped cilantro until evenly incorporated.

Transfer the guacamole onto a large serving platter, smoothing it out into a mound about 1 inch thick.

Scatter 1 cup of crushed blue corn tortilla chips over the guacamole, ensuring they are visible.

Artfully arrange 10 sliced black olives on top to resemble little spiders.