Halloween Goblin Head

Halloween Goblin Head


  • 1 8 oz. pkg. low-fat cream cheese
  • 4 oz. shredded taco-flavored cheese
  • 2 T. butter
  • 1 T. milk
  • 1 8 oz. pkg. low-fat cream cheese
  • 1 pepperocini pepper
  • 9 pimento-stuffed olives
  • 1 carrot
  • 1/4 green pepper
  • 1 can whole beets
  • Tortilla chips
  • 8 arbol chiles


  • Bring 1 package of cream cheese and butter to room temperature. Place 1 package of cream cheese, shredded cheese and butter in a mixing bowl. Add the milk to the bowl. Beat with an electric mixer on medium speed until combined, stopping occasionally to scrape the bowl with a rubber spatula. Cover the bowl and chill from 4 to 24 hours. Bring the second package of cream cheese to room temperature. Beat the cream cheese until smooth. Form the refrigerated cheese mixture into a ball and place on a serving platter. Cover the ball with the softened cream cheese. Press in tortilla chips for ears. Drain the pepperocini, olives and 1 beet on paper towels. Place the pepperocini pepper in the middle of the cheese ball for a nose. Cut 1 pimento-stuffed olive and use for the eyes. Remove the pimentos from 8 of the olives and insert arbol Chile’s for the toes. Cut zigzag pieces of green pepper for eyebrows. Shred the beet to use for hair. Cut small pieces of carrot sticks to use for teeth. Serve with crackers.

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