Starter
Skull Cheese Ball
2 h 30 minServes 10Nutri-Score D€€
D
2 h 30 min
2 h 30 minSkull Cheese Ball
what you need
Ingredients
cream cheese (softened at room temperature)Dairy450 g
sharp cheddar cheese (shredded)Dairy250 g- mozzarella cheese (shredded)Dairy100 g
sour cream (cold)Dairy60 g
garlic powder (1 tsp)Spices3 g
onion powder (1 tsp)Spices2 g
paprika (1 tsp)Spices2 g
Worcestershire sauce (1 tbsp)Pantry15 ml
salt (to taste)Spices3 g
black pepper (freshly ground)Spices1 g
pecans (finely chopped)Nuts & seeds120 g- black olives (sliced, for the eyes and nose)Pantry40 g
- almonds (slivered, for the teeth)Nuts & seeds20 g
- crackers (for serving)Bakery200 g
per serving
Nutrition
267kcal
- Carbs
- 6 g
- Proteins
- 8 g
- Fat
- 24 g
what you’ll use
Tools
Mixing bowl
Spatula
plastic wrap
step by step
Method
- Step 1
Mix the cheese base
- In a mixing bowl, combine the cream cheese, cheddar, mozzarella and sour cream until smooth.
- Season with the garlic powder, onion powder, paprika, Worcestershire sauce, salt and pepper and mix well.
- Step 2
Chill the mixture
- Cover the bowl and refrigerate until the mixture is firm enough to shape.
- Step 3
Shape the skull
- Scoop the chilled mixture out and form a rounded skull shape with a narrower jaw section.
- Use your fingers to press in eye sockets, a nose cavity and a mouth line.
- Smooth the surface with a spatula or damp fingers.
- Step 4
Coat and decorate
- Press the chopped pecans over the surface of the skull, leaving the eye sockets and mouth area clear.
- Place the sliced black olives in the eye sockets and nose cavity.
- Arrange the slivered almonds along the mouth line as teeth.
- Step 5
Chill and serve
- Refrigerate the skull until ready to serve so it holds its shape.
- Serve with crackers.