Cheesy Spider Dip

• 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

1. 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.
2. Alternatively, mix all the ingredients in a large bowl with a spoon.
3. Reserve 1/3 cup of the dip and wrap in plastic wrap.
4. Make 2 balls with the remaining dip, one twice as big as the other, wrap in plastic, and shape into balls.
5. Refrigerate all three portions of the cheese until hardened and cold, 2 to 3 hours.
6. Unwrap the two balls and coat in the crushed tortilla chips.
7. Place on a platter directly next to each other and make eyes in the smaller ball with 2 olives.
8. 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.
9. Serve with vegetables, crackers or tortilla chips.

cream cheese, cheddar, shredded monterey jack cheese, unsalted butter, salsa, kosher salt, corn chips, olives, green beans, vegetables

Taken from www.foodnetwork.com/recipes/nancy-fuller/cheesy-spider-dip.html (may not work)