Spider Taco Cheese Ball Recipes

TACO CHEESE BALL RECIPE

Steps:

• Add Mexican cheese to a food processor and pulse until crumbly.
• Add the Mexican cheese, cream cheese, and taco seasoning to a large bowl and beat with a hand mixer until fully combined. Scrape down the sides of the bowl as needed.
• Cover the mixture and chill in the refrigerator for at least 2 hours.
• Mix together the minced cilantro and the chopped pecans in a medium bowl. Form the cheese mixture into a ball and roll it in the nut mixture until evenly coated. Plate and serve with tortilla chips or crackers.

SPIDER TACO CHEESE BALL

Steps:

• Mix cream cheese, cheddar cheese and taco seasoning with electric mixer on medium speed until well blended. Add green onion; mix well. Cover.Refrigerate several hours or until well chilled.
• Shape 1/2 cup of mixture into a ball for head and remaining cheese mixture in flatter, oval shape for spider body. Roll in crushed tortilla chips.
• Cut out cheese to make eyes and mouth. Insert 4 green onion stalks into each side for legs.Serve immediately with assorted crackers, tortilla chips or pretzels.

SPIDER CHEESE BALL

Steps:

• 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.

CHEESY SPIDER DIP

Steps:

• In a stand mixer fitted with a paddle attachment, combine the cream cheese, Cheddar, Monterey Jack cheese, butter, salsa and some salt and pepper and beat until smooth. Alternatively, mix all the ingredients in a large bowl with a spoon. Reserve 1/3 cup of the dip and wrap in plastic wrap.
• Make 2 balls with the remaining dip, one twice as big as the other, wrap in plastic, and shape into balls. Refrigerate all three portions of the cheese until hardened and cold, 2 to 3 hours.
• Unwrap the two balls and coat in the crushed tortilla chips. Place on a platter directly next to each other and make eyes in the smaller ball with 2 olives. To make the legs, arrange 8 green beans to stick out of the "spider's" side, then place a small ball made out of the reserved 1/3 cup dip on the end of each bean and connect another bean to each ball to make long legs.
• Serve with vegetables, crackers or tortilla chips.

SPIDER CHEESE BALLS

Steps:

• Combine cream cheese, Italian seasoning and 1/2 cup shredded cheese.
• Shape into 24 balls, using 2 Tbsp. cheese mixture for each. Roll in remaining shredded cheese.
• Top crackers with cheese balls. Decorate each cheese ball to resemble spider, using noodles for legs and currants for eyes.

EASY TACO CHEESE BALL

Steps:

• Mix 1/2 cup cheddar cheese thoroughly with all remaining ingredients.
• Form mixture into a ball.
• Roll ball in remaining cheddar cheese to coat.

TACO CHEESE BALL WREATH

Steps:

• Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
• Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
• Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
• Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
• Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.