Spider Cheese Ball
Updated Oct 20, 2022, Published Nov 11, 2014
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Spider Cheese Ball
Ingredients
- 8 ounces cream cheese, room temperature
- 3 ounces white cheddar cheese, grated
- 3 ounces sharp yellow cheddar cheese, grated
- 4 tablespoons mango chutney
- ½ teaspoon dry mustard
- ¼ cup poppy seeds
- 1 pitted black olive, cut in half
- 17 gluten-free pretzel sticks
- Gluten-free crackers and/or vegetables, for serving
Instructions
- Put the cheeses, chutney, and mustard in the bowl of an electric mixer fitted with the paddle attachment. Beat until creamy. Refrigerate for 1 hour. Reserve about 2 tablespoons of the mixture to use as “glue” for the spider legs. Roll ½ cup of the mixture into a ball for the head of the spider. Shape the remaining mixture into a ball for the body. Roll both cheese balls in poppy seeds to coat. Place on a serving platter or plate, placing the head and body together. Insert the olive halves in the head for eyes.
- Insert 4 pretzels into each side of the body for legs. Using the reserved cheese mixture, glue another pretzel to each leg section at a 45 degree angle. Sprinkle the “glue” with some poppy seeds. Cut the last pretzel in half and insert beneath the eyes for feelers.
- Refrigerate until ready to serve. Serve with gluten-free crackers or vegetables.
Nutrition
Calories: 1859kcalCarbohydrates: 81gProtein: 61gFat: 145gSaturated Fat: 80gCholesterol: 428mgSodium: 1992mgPotassium: 721mgFiber: 6gSugar: 48gVitamin A: 4750IUVitamin C: 7mgCalcium: 1824mgIron: 5.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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