Three-Cheese Cheesy Mummy
This three-cheese cheesy mummy is a great way to spookify your cheese platter for Halloween!
Servings 32 Servings
Calories 153kcal
Ingredients
Three Cheese Cheeseball
- 2 Cup Finely Shredded Room Temperature Swiss Cheese
- 2 Cups Room Temperature Finely Shredded Sharp Cheddar Cheese
- 8 oz. Softened Cream Cheese
- ½ Cup Sour Cream
- ¼ Cup Dry White Wine optional
- ½ Cup Minced Sweet Onion
- ¼ Cup Finely Chopped Roasted Red Pepper
- 10 Slices Cooked Crisp and Crumbled Bacon
- ¼ Cup Chopped Fresh Italian Parsley
- ½ Cup Finely Chopped Pecans or Walnuts
- Salt and Pepper to Taste
The Cheesy Mummy
- 8 oz. Softened Cream Cheese
- 2 Peppercorns or Green Olive Slices
- 1 Cake Decorator's Piping Bag
- 1 Flat Icing Nozzle
Instructions
Three Cheese Cheeseball
- In a large mixing bowl, beat the cream cheese, sour cream, and wine until fluffy.
- Add the swiss and cheddar cheeses, onion, roasted pepper, half the bacon, half of the nuts, and salt and pepper to taste. Beat between each addition.
- Refrigerate until firm.
- Shape into two balls (or whatever shape you've chosen for your recipe).
- In a small mixing bowl, mix the rest of the bacon and nuts, along with the chopped parsley.
- Roll balls in nut mixture.
- Wrap tightly and chill until firm and flavors have mixed at least four hours. Overnight is better.
- Let soften slightly before serving.
How to Make the Cheesy Mummy
- Form your cheese ball mixture into a vaguely human shape on a serving tray.
- Spoon softened cream cheese into your cake decorator's bag.
- Cover cheeseball mixture with cream cheese "bandages." A number 29 or 30 "ribbon" icing nozzle works perfectly for this.
- Insert peppercorns for eyes. If you're making a larger mummy, you may want to use pimento-stuffed green olive slices.
- Refrigerate until set and flavors are combined, at least 6 hours. Let soften slightly before serving with veggies and crackers.
Nutrition
Calories: 153kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g | Fiber: 1g