4 hrs 30 min
2 1/2 cups
1/2 cup thick and chunky salsa
1/4 cup sliced green onions
2 tablespoons Land O Lakes® Butter, softened
6 ounces (1 1/2 cups) shredded Cheddar cheese
1 (8-ounce) package cream cheese, softened
1/2 teaspoon finely chopped fresh garlic
1/8 teaspoon hot pepper sauce, if desired
3 tablespoons poppy seeds
2 black pitted olives
Red bell pepper, cut into pieces
4 pretzel rods
Assorted cut-up vegetables
Combine all cheese ball ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate 1 hour.
Reserve 2 tablespoons cheese mixture for legs.
Shape 1/2 cup cheese mixture into ball for spider head. Shape remaining mixture into round spider body.
Place poppy seed into large shallow dish. Roll cheese balls in poppy seed, pressing seeds onto balls to coat.
Place onto large plate or platter to form spider. Place black olive and red pepper piece onto toothpick. Insert into spider’s head for eye. Repeat for other eye. Place red pepper piece for mouth.
Cover; refrigerate at least 4 hours or overnight.
Just before serving, attach legs by breaking each pretzel rod in thirds. Insert 3 pieces into each side of body; use reserved cheese mixture to attach remaining pretzel piece to form bent legs.
Serve with assorted crackers and vegetables.