Spooky, melty cheese blend with salsa and jalapeños, served warm with crisp pretzel rods for edible legs.
# What You'll Need:
→ Cheese Dip
01 - 8 ounces cream cheese, softened
02 - 2 cups shredded sharp cheddar cheese
03 - 4 ounces shredded Monterey Jack cheese
04 - 1/2 cup salsa, mild or medium
05 - 1 small jalapeño, finely diced (optional)
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon smoked paprika
09 - Salt and pepper to taste
→ Decoration & Assembly
10 - 16 pretzel rods
11 - 4 black olives
12 - 1 tablespoon sour cream (optional)
13 - Fresh chives or parsley (optional, for garnish)
# Steps to Follow:
01 - Preheat the oven to 350°F (180°C).
02 - In a medium mixing bowl, blend cream cheese, cheddar, Monterey Jack, salsa, jalapeño if using, garlic powder, onion powder, smoked paprika, and season with salt and pepper. Mix until smooth and thoroughly combined.
03 - Transfer the cheese mixture into an oven-safe baking dish or, for presentation, shape the mixture into a slightly flattened ball on a parchment-lined tray to resemble a spider body.
04 - Bake for 15 to 20 minutes until heated through, golden, and bubbling.
05 - Remove from the oven and allow to cool for 5 minutes to set.
06 - Gently insert 8 pretzel rods into each side of the warm cheese ball to serve as spider legs.
07 - Slice black olives to form eyes and body details; use a dab of sour cream for the eye whites as desired.
08 - Garnish with chopped fresh chives or parsley and present immediately with additional pretzels or crackers for dipping.
