Cheesy Spider Dip

Total Time:
3 hr 35 min
35 min
3 hr

10 servings

  • 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
Watch how to make this recipe.
  • 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.

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