Spider Cheese Ball

½ pound sliced American deli cheese

½ cup thick and chunky salsa

¼ cup sliced green onions

2 tablespoons butter, softened

1 package (8 ounces) cream cheese, softened

½ teaspoon finely chopped fresh garlic

teaspoon hot pepper sauce, if desired

Decorations

3 tablespoons poppy seeds

2 pitted ripe olives

Red bell pepper pieces

4 pretzel rods

Crackers

Assorted cut-up vegetables

Stack cheese slices. Cut into thin strips; coarsely chop. Combine chopped cheese and all remaining cheese ball ingredients in large bowl; beat at medium speed until creamy. Cover; refrigerate 1 hour.

Reserve 2 tablespoons cheese mixture for legs. Shape ½ cup cheese mixture into ball for spider head. Shape remaining mixture into round spider body. Place poppy seeds into large shallow dish. Roll cheese balls in poppy seeds, pressing seeds onto balls to coat. Place onto large plate or platter to form spider. Gently push olives and small pepper pieces into cheese head for eyes and mouth. Cover; refrigerate at least 4 hours or overnight.

Just before serving, attach legs by breaking each pretzel rod into thirds. Insert 3 pieces into each side of body; use reserved cheese mixture to attach remaining pretzel piece to form bent legs.

Serve with assorted crackers and vegetables.

Serves 10.

Cook's note: The spider body can be made a day ahead. Carefully wrap in plastic food wrap and refrigerate. Attach legs right before serving.

Nutrition values per serving (¼ cup spread only): 200 calories, 17 g fat, 5 g carbohydrates, 1 g fiber, 7 g protein, 50 mg cholesterol, 4340 mg sodium.

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