Spooky Taco Cheese Ball and Ghoulish Green Goddess Dip

Halloween is always a crazy day in our house.  Regardless of how much early planning goes into effect, the giddiness of the holiday takes hold making it difficult to sit down for a focused meal before goblins and ghouls arrive (and mine go out candy-seeking).  Historically I’ve found it best to assemble quick eats so tummies are lined for the long night of adrenaline and sweets (or for the ‘Trick or Drinking’ some of the neighbors host).

Many of the recipes I’ve shared this month line a festive table for family and friends to dip into between outings.  We always have ‘drop in’s’ who welcome a quick nosh before setting out Trick-or-Treating again.

I like to include a variety of things to dip for the Ghoulish Green Goddess Dip. Carrot and Sweet Potato chips, Fright Bite tortilla chips in the shapes of bats, ghosts and jack-o-lanterns, orange bell pepper strips, Dragon carrots. The excuse of needing orange objects and a green dip for Halloween is a great way to get some vegetables in the diet on the ‘day of sweets’ too!

I’m a bit bent on sticking with a Halloween color theme which honestly DOES amplify the excitement of the evening.  These two recipes hold true to that also allowing wiggling in some healthier food in the form of crudités, black sesame rice crackers and carrot and sweet potato chips.  The dishes are simple to make and quick to eat.

Spooky Taco Cheese Ball

Prep Time: 15 minutes

Total Time: 24 hours

Yield: 1 large cheese ball 5 inches in diameter

The flavors of this cheese ball are definitely Mexican with some spice without being overwhelming. I opted to coat this with black sesame seeds for the Halloween color but you can use other coatings such has corn chips ground into crumbs or nuts (spiced nuts would be great). Kid approved too!


  • 1-8 ounce package of cream cheese, room temperature
  • 1 cup prepared Mexican cheese blend, finely grated (or make your own of Colby, Monterey Jack and Cheddar)
  • ¼ cup butter, unsalted and room temperature
  • 1 tablespoon milk
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons green onion, thinly sliced
  • 2 tablespoons pickled canned jalapeno peppers, finely chopped
  • ½ cup black sesame seeds


  1. In the bowl of a freestanding mixer (or using a handheld mixer) beat the cream cheese, Mexican cheese and butter until fluffy and fully combined. Scrap sides of bowl as needed.
  2. Beat in the milk and Worcestershire sauce until fully combined.
  3. On low speed beat in green onions and jalapeno peppers to combine. Put mixture in a sealed container in a refrigerator for a minimum of 4 hours, preferably overnight.
  4. When fully chilled, shape the mixture into a ball. Place sesame seeds on a plate and gently roll the ball in the seeds to fully cover. Allow to stand at room temperature for 15 minutes before serving with crackers or flatbread.


Note: Total time dependent on how long cheese ball is refridgerated.





    • Toni | Boulder Locavore says

      Hi Bonnie! If you look when next at the grocery store, there are pre-grated cheeses. One of them is a Mexican cheese blend. I use a blend by Horizon which is organic and is Colby, Monterey Jack and Cheddar. You certainly could make your own blend too. I’ve just used them when I’m in a time pinch (they make an Italian blend too). So glad you’ve enjoyed the recipes! Thanks so much for reading….and cooking!

    • Toni | Boulder Locavore says

      I am sure he’d do anything you wish! You won’t be sorry if you have him make it. Perfect noshing food to go with …..wine!

    • Toni | Boulder Locavore says

      I loved the recipes for that exact reason Jess; ease. They would be perfect for a Halloween buffet (a day no one has time to fuss over food but wants food that’s fun).


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