Makes: 1 large party platter
56 ounces cream cheese, softened—16 ounces for the head and 40 ounces for the body
1½ tablespoons dried parsley
1½ tablespoons dried chives
1½ tablespoons dried dill
1 tablespoon garlic salt
12 oz cooked bacon bits, enough to completely coat both cream cheese balls
10–12 slices uncooked bacon, to make eight legs plus a few extras
2 cooked bacon slices, for the fangs
7-8 slices pimento-stuffed green olives, for the eyes
2 sliced almonds, for the teeth
Assorted cubed cheese
Red and green grapes
Assorted crackers
Halloween decorations, optional
10–12 wooden skewers, each 12 inches long; scissors; plastic wrap; parchment paper; a rimmed baking sheet; and a large serving platter.
1. Make the herbed cream cheese.
Combine the softened cream cheese, dried parsley, dried chives, dried dill, and garlic salt. Mix until evenly incorporated.
2. Shape the head and body.
Divide the herbed cream cheese into two portions, using approximately 1/3 for the head and 2/3 for the body.
Place each portion onto a separate piece of plastic wrap. Wrap tightly and shape into one smaller ball and one larger ball. Refrigerate until firm.
3. Prepare the wooden supports.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Use scissors to score each 12-inch wooden skewer 5 inches from one end, then snap it into two pieces at that spot. Inspect the broken ends and discard any pieces with loose splinters.
4. Wrap and shape the bacon legs.
Line up the two pieces of a skewer end to end, with the broken ends touching. Tightly wrap them with one slice of bacon, wrapping across the joint to connect the pieces. Leave approximately 2 inches of wood exposed at each outer end.
Position the pieces into a 90-degree angle where they meet to create the leg shape, then place on the prepared baking sheet. Repeat with the remaining skewers and bacon.
Make a few extra legs so you can choose the best-looking eight and have backups in case any break.
5. Bake the legs.
Bake for 25 minutes, or until the bacon is cooked and crisp. Let the legs cool completely before handling.
6. Coat the head and body.
Spread the cooked bacon bits in a shallow dish. Unwrap the chilled cream cheese balls and roll each in the bacon bits, gently pressing to cover any bare spots.
7. Assemble the spider.
Place the smaller ball toward the front of your platter for the head, with the larger ball directly behind it for the body. Fill the surrounding spaces with cubed cheese and grapes.
Choose your eight best bacon legs. Carefully insert one exposed end of each leg into the body, arranging four on each side.
8. Add the face and serve.
Press the two cooked bacon slices into the front of the head for the fangs. Add the pimento-stuffed olive slices for the eyes, then place two sliced almonds between the fangs for the teeth.
Finish with Halloween decorations and serve with assorted crackers and a spreading knife.
Makes: 1 large party platter
56 ounces cream cheese, softened—16 ounces for the head and 40 ounces for the body
1½ tablespoons dried parsley
1½ tablespoons dried chives
1½ tablespoons dried dill
1 tablespoon garlic salt
12 oz cooked bacon bits, enough to completely coat both cream cheese balls
10–12 slices uncooked bacon, to make eight legs plus a few extras
2 cooked bacon slices, for the fangs
7-8 slices pimento-stuffed green olives, for the eyes
2 sliced almonds, for the teeth
Assorted cubed cheese
Red and green grapes
Assorted crackers
Halloween decorations, optional
10–12 wooden skewers, each 12 inches long; scissors; plastic wrap; parchment paper; a rimmed baking sheet; and a large serving platter.
1. Make the herbed cream cheese.
Combine the softened cream cheese, dried parsley, dried chives, dried dill, and garlic salt. Mix until evenly incorporated.
2. Shape the head and body.
Divide the herbed cream cheese into two portions, using approximately 1/3 for the head and 2/3 for the body.
Place each portion onto a separate piece of plastic wrap. Wrap tightly and shape into one smaller ball and one larger ball. Refrigerate until firm.
3. Prepare the wooden supports.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Use scissors to score each 12-inch wooden skewer 5 inches from one end, then snap it into two pieces at that spot. Inspect the broken ends and discard any pieces with loose splinters.
4. Wrap and shape the bacon legs.
Line up the two pieces of a skewer end to end, with the broken ends touching. Tightly wrap them with one slice of bacon, wrapping across the joint to connect the pieces. Leave approximately 2 inches of wood exposed at each outer end.
Position the pieces into a 90-degree angle where they meet to create the leg shape, then place on the prepared baking sheet. Repeat with the remaining skewers and bacon.
Make a few extra legs so you can choose the best-looking eight and have backups in case any break.
5. Bake the legs.
Bake for 25 minutes, or until the bacon is cooked and crisp. Let the legs cool completely before handling.
6. Coat the head and body.
Spread the cooked bacon bits in a shallow dish. Unwrap the chilled cream cheese balls and roll each in the bacon bits, gently pressing to cover any bare spots.
7. Assemble the spider.
Place the smaller ball toward the front of your platter for the head, with the larger ball directly behind it for the body. Fill the surrounding spaces with cubed cheese and grapes.
Choose your eight best bacon legs. Carefully insert one exposed end of each leg into the body, arranging four on each side.
8. Add the face and serve.
Press the two cooked bacon slices into the front of the head for the fangs. Add the pimento-stuffed olive slices for the eyes, then place two sliced almonds between the fangs for the teeth.
Finish with Halloween decorations and serve with assorted crackers and a spreading knife.