Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
3 hr 35 min
Active:
35 min
Yield:
10 servings
Level:
Easy
Total:
3 hr 35 min
Active:
35 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

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