Friday, September 27, 2013

Southwestern Cheese Ball Spiders-Individual Servings or Party Size

I love these spider leg cupcake holders and wanted to do something different with them... When I saw a Poppy Seed Covered Cheese Ball in the Williams-Sonoma catalog I thought it would make a cool spider! Wa-La, a frightfully fun Halloween snack:@)
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Just roll a small ball for the head and a ball big enough to fill the bowl for the body.
This was a wet and sticky mix folks.

After Googling cheese ball recipes I found this large spider on Land O Lakes.com and decided to use their southwestern flavors. Half of the recipe would easily make two smaller spiders.
Picture belongs to Land O Lakes
Have some leftovers? I'm thinking it would be great on bagels or a burger!

Southwestern Cheese Ball-from Land O Lakes-stop by for a video on how to make it
1/2  C thick and chunky salsa
1/4 C green onions, sliced-I didn't have them and used some sweet onion
2 Tblsp butter, softened
6 oz (1 1 /2 C) cheddar cheese, shredded
8oz cream cheese, softened
1/2 tsp garlic, minced-I used 1/4 tsp garlic powder
1/8 tsp hot sauce, if desired
couple shakes of cumin-optional-my addition
Coating: 3 Tblsp poppy seeds
Decorations: pretzels for legs and olives for eyes
Serve with: crackers, tortilla chips, pretzels, veggies
  1. Mix everything except poppy seeds and decorations. (I suggest mixing everything except the salsa, then just fold the salsa in.) Chill one hour.
  2. Form head and body (reserve 2 Tblsp if making the big spider), roll in poppy seeds. Place on platter (or in bowls). Add eyes and chill for at least 4 hours.
  3. Right before serving add the pretzel legs.
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