This southwestern-flavored cheese ball is shaped into a black spider to spook all your guests at your next Halloween gathering!
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1/2 cup thick and chunky salsa
1/4 cup sliced green onions
2 tablespoons Land O Lakes® Butter softened
6 ounces (1 1/2 cups) shredded Cheddar cheese
1 (8-ounce) package cream cheese, softened
1/2 teaspoon finely chopped fresh garlic
1/8 teaspoon hot pepper sauce, if desired
3 tablespoons poppy seeds
2 black pitted olives
Red bell pepper, cut into pieces
4 pretzel rods
Assorted cut-up vegetables
Combine all cheese ball ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate 1 hour.
Reserve 2 tablespoons cheese mixture for legs.
Shape 1/2 cup cheese mixture into ball for spider head. Shape remaining mixture into round spider body. Place poppy seed into large shallow dish. Roll cheese balls in poppy seed, pressing seeds onto balls to coat. Place onto large plate or platter to form spider. Place black olive and red pepper piece onto toothpick. Insert into spider’s head for eye. Repeat for other eye. Place red pepper piece for mouth. Cover; refrigerate at least 4 hours or overnight.
Just before serving, attach legs by breaking each pretzel rod in thirds. Insert 3 pieces into each side of body; use reserved cheese mixture to attach remaining pretzel piece to form bent legs.
Serve with assorted crackers and vegetables.
The spider body can be made a day ahead. Carefully wrap in plastic food wrap and refrigerate. Attach legs right before serving.
Explore reviews fromour online community
I made this recipe last night. It was too soft to roll. I just shaped it on the pan and sprinkled the poppy seeds on the top. From the previous comments, my cream cheese and butter wasn't too soft. The taste is great and I will make it work. Next time I will grate my own shredded cheese instead of the package ones. I think that will make it more firmer
I made this cheese ball and it tastes great, however, it is too soft to retain it's shape! Possibly leaving out the butter would help.
Hi Sally, sorry to hear that your cheese ball ended up too soft. It's important that the butter and the cream cheese isn't too soft - this can lead to it losing it's shape. Also, letting the cheese ball sit out for a long period of time could cause what you're describing. We'd suggest keeping it refrigerated until serving time, and keeping it out for a limited time. Hope this helps!
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