Recipe courtesy of Nancy Fuller
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Total:
3 hr 35 min
(including chilling time)
Active:
35 min
Yield:
10 servings
Level:
Easy
Total:
3 hr 35 min
(including chilling time)
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.

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