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Categories:
cream cheese Cheddar shredded Monterey Jack cheese unsalted butter salsa kosher salt corn chips olives green beans vegetables
Viewed: 17 - Published at: 2 months agoIngredients
- Two 8-ounce packages cream cheese, softened
- 1 cup shredded sharp Cheddar
- 1 cup shredded Monterey Jack cheese
- 4 tablespoons unsalted butter, softened
- 1/4 cup salsa
- Kosher salt and freshly ground black pepper
- 3 cups blue corn chips, finely crushed
- 2 olives
- 16 green beans, ends trimmed
- Cut raw vegetables, tortilla chips or crackers, for serving
Method
- 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.
