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Halloween Spider Cheese Ball

This cheese ball is made by blending cream cheese with sharp cheddar, forming a round shape that resembles a spider. The final presentation features black olive eyes and pretzel legs, creating a creepy crawly centerpiece perfect for Halloween parties. It offers a creamy, tangy interior with crunchy garnishes for texture contrast.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened room temperature
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp Worcestershire sauce
  • to taste salt and pepper
  • 6 small black olives pitted
  • 4 pretzels pretzel sticks

Equipment

  • Mixing bowl
  • Plastic wrap
  • Knives
  • Cutting Board
  • Small spoon

Method
 

  1. In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese until well blended and smooth.
  2. Add Worcestershire sauce, salt, and pepper to the cheese mixture, then mix again to incorporate all flavors.
  3. Use your hands to shape the cheese mixture into a tight, round ball. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes to firm up.
  4. Remove the chilled cheese ball from the fridge and place it on a serving plate. Smooth out the surface with your hands if needed.
  5. Cut two black olives into small rounds for the spider's eyes, and place them on the front of the cheese ball using a small spoon.
  6. Arrange the pretzel sticks around the cheese ball with one end pressed into the top to resemble spider legs pointing outward.
  7. Adjust the pretzels so they are evenly spaced around the ball, creating a symmetrical spider shape.
  8. Optionally, add more olive slices as additional eyes or decorations for a more creepy look.
  9. Serve immediately with crackers or sliced bread, or keep chilled until ready to serve.

Notes

Make sure to chill the cheese ball enough so it maintains its shape when assembling. For extra creepy eyes, slice black olives thinly. This dish is best served fresh for optimal texture.