Monster Ball Recipe - Allrecipes.com
Monster Ball Recipe
  • READY IN ABOUT 4 hrs

Monster Ball

Recipe by  

"Using a variation of the Yummy Cheese Ball recipe found on this site by TABKAT, this ghoulishly good cheese ball has become a part of our family's Halloween tradition! It's as much fun to make as it is to eat! This recipe is even better if allowed to stay refrigerated for a day or two before decorating and serving. Serve with buttery crackers or fresh veggies."

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Ingredients Edit and Save

Original recipe makes 2 cheese balls Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    3 hrs 50 mins

Directions

  1. Cook and turn bacon in batches in a large skillet over medium-high heat until crisp, about 10 minutes. Drain, cool, and chop bacon into small pieces.
  2. Stir cream cheese, Cheddar cheese, mayonnaise, Worcestershire sauce, garlic powder, onion powder, diced green onion, and bacon pieces together in a bowl until well combined. Form cheese mixture into two balls, wrap each with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
  3. Remove cheese balls from refrigerator 1 hour prior to decorating. Decorate cheese balls using red cabbage for hair, green olives for eyes, pepperoncini for nose, red pepper for mouth, black olives for toes, red pepper for toe nails, and reserved green onion tops for ears.
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Footnotes

  • Cook's Note:
  • You can mince a clove of garlic and use in place of garlic powder, if you prefer.
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Reviews More Reviews

Oct 31, 2014

Adorable and delicious...a definite keeper~YUM! Thanks for sharing. :)

 
Oct 31, 2013

It is deliciously fun for both kids and adults. Love it.

 

3 Ratings

Nov 07, 2014

I am rating this just on the decoration. It was such a huge success nobody wanted to cut into it. My "hair" was radish strips and I used my own tried and true cheese ball recipe. This was sooooo cute.

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 805 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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