Whether you’re hosting a Halloween party for kids or adults, this cheese ball mummy is the perfect creepy and cute addition to your table.
Jazz up a regular ol’ cheese ball for Halloween by turning it into a mummy! Full of three kinds of cheese, bacon, roasted red peppers and other delicious flavors, this appetizer is as tasty as it is cute.
Halloween cheese mummy recipe
- 2 cups (16 ounces) cream cheese, softened
- 1/2 cup light sour cream
- 2 cups finely shredded Swiss cheese
- 2 cups finely shredded sharp cheddar cheese
- 1/2 yellow onion, finely minced
- 1/2 red bell pepper, roasted and chopped
- 1/4 cup crumbled cooked bacon
- 1/4 cup slivered almonds
- 1/4 cup chopped fresh Italian parsley
- 3 tablespoons milk
- 2 peppercorns
- A sliver of red pepper
Make cheese mixture
Using a stand mixer fitted with a paddle attachment, beat 1 cup cream cheese with sour cream until fluffy. Add the Swiss and cheddar cheeses, onion, roasted pepper, bacon, almonds and parsley, beating the mixture between each addition. Refrigerate the cheese mixture until firm, about 1 hour.
On a baking sheet or flat serving dish, shape the chilled cheese mixture into the mummy shape. Form a body, legs, arms and head.
Pipe bandages on mummy
Mix the remaining 1 cup cream cheese with the milk. Spoon into a pastry bag with a flat or basket weave tip and pipe bandages back and forth across the mummy, starting with the heads, arms, body and lastly, legs. Trail off at the ends of the arms and legs to make the bandages look like they’re unraveling.
Add eyes, mouth
Place peppercorns for the eyes and the sliver of red pepper for the mouth.
Serve and enjoy
Serve your cheese mummy with crackers or bread.
To make the mummy’s bandages look worn and dirty, take a small amount of the cream cheese and milk mixture and mix it with a few drops of black food coloring. Spread this colored mixture up one side of your pastry bag, then fill with the remainder of the white mixture. As you pipe, the color will come out on the edges of the bandages.