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Skellington Cheese Ball Appetizer Recipe

Skellington Cheese Ball Appetizer Recipe

This Skellington Cheese Ball Appetizer Recipe is a fun and spooky Halloween party snack made with creamy cheese, ranch seasoning, and a Jack Skellington face design. It’s easy to make, full of flavor, and perfect for serving with crackers, pretzels, or veggie sticks!
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Prep Time 15 minutes
Chill Time: 1 hour
Total Time 1 hour 15 minutes
Servings: 12 Servings
Course: Appetizer, Party Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz cream cheese softened (2 bricks)
  • 2 cups white sharp cheddar cheese shredded (you can use mozzarella or pepper jack cheese if you want a milder or spicier flavor)
  • 1 packet ranch seasoning mix
  • Black jumbo olives for the face or black decorating gel
  • Crackers pretzels, and veggie sticks (for serving)

Equipment

  • Mixing bowl
  • Hand mixer or spatula
  • Plastic wrap
  • Small knife
  • Serving plate
  • Spoon
  • Measuring cups

Method
 

Mix the Base:
  1. In a large bowl, combine the softened cream cheese, shredded cheddar cheese, and ranch seasoning mix. Use a hand mixer or spatula to blend until smooth.
Shape the Cheese Ball:
  1. Lay out a piece of plastic wrap and scoop the cheese mixture into the center. Wrap it up and shape it into a ball. Chill in the refrigerator for at least 1 hour so it firms up.
Form the Skellington Head:
  1. Once chilled, unwrap the cheese ball and shape it slightly into an oval or skull shape. Place it on a serving plate.
Create the Face:
  1. Slice black olives and place them on the cheese ball to make Jack’s eyes, nose, and stitched smile. You can use black decorating gel if you want sharper lines.
Serve and Enjoy:
  1. Surround the cheese ball with crackers, pretzels, and veggie sticks. Serve cold and watch everyone smile before they dig in!

Notes

  • Soften your cream cheese for smooth mixing.
  • Chill before shaping for best results.
  • Decorate right before serving to keep the face neat.
  • Serve cold — it tastes best when slightly firm.