Ingredients

• Two 8-ounce packages cream cheese, softened
• 1 cup shredded sharp Cheddar
• 1 cup shredded Monterey Jack cheese
• 4 tablespoons unsalted butter, softened
• 1/4 cup salsa
• Kosher salt and freshly ground black pepper
• 3 cups blue corn chips, finely crushed
• 2 olives
• 16 green beans, ends trimmed
• Cut raw vegetables, tortilla chips or crackers, for serving

Instructions

1. Watch how to make this recipe.
2. In a stand mixer fitted with a paddle attachment, combine the cream cheese, Cheddar, Monterey Jack cheese, butter, salsa and some salt and pepper and beat until smooth. Alternatively, mix all the ingredients in a large bowl with a spoon. Reserve 1/3 cup of the dip and wrap in plastic wrap.
3. Make 2 balls with the remaining dip, one twice as big as the other, wrap in plastic, and shape into balls. Refrigerate all three portions of the cheese until hardened and cold, 2 to 3 hours.
4. Unwrap the two balls and coat in the crushed tortilla chips. Place on a platter directly next to each other and make eyes in the smaller ball with 2 olives. To make the legs, arrange 8 green beans to stick out of the "spider's" side, then place a small ball made out of the reserved 1/3 cup dip on the end of each bean and connect another bean to each ball to make long legs.
5. Serve with vegetables, crackers or tortilla chips.