Cheese-Spread Skull

Cheese-Spread Skull
  • 6Servings


  • 2 cups shredded white cheddar
  • 8-oz. package room-temperature cream cheese
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 olives
  • 8 corn nuts


In a food processor, puree cheddar, cream cheese, Worcestershire sauce, Dijon mustard, garlic powder and pepper; refrigerate 30 minutes. Form the cheese mixture into a 2-inch-high oval; transfer to a plate. Narrow the bottom of the oval for the jaw, pushing some of the cheese mixture up to form cheekbones. Press in olives for the eyes and make an indentation for the nose (return the cheese to the fridge for a few minutes if it becomes too soft to work with). Arrange corn nuts in 2 rows to make teeth. Cover loosely with plastic wrap and refrigerate. Serve with pretzels or crackers.