In a large mixing bowl, combine the softened cream cheese, ranch dressing, and sour cream. Blend until smooth.

Fold in the chopped black olives evenly into the cream cheese mixture.

Transfer the mixture into a serving dish, forming it into a mound shape.

Create a spider shape on the top of your dip using whole and quartered olives.

Spread remaining olives around the mound for 'spider eggs'.

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

Serve with carrot sticks and celery alongside the dip.