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Cheesy Spider Dip

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  • Level: Easy
  • Total: 3 hr 35 min (including chilling time)
  • Active: 35 min
  • Yield: 10 servings
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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 


  1. 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.
  2. 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.
  3. 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.
  4. Serve with vegetables, crackers or tortilla chips.
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