Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Cut 1/4-inch thick slice from the Manchego and reserve. Shred remaining Manchego cheese on a box grater. In a large bowl combine the shredded Manchego, cream cheese, and goat cheese. Using an electric mixer, beat cheeses to combine, scraping the sides of the bowl occasionally.

  • Transfer 2/3 of the cheese mixture to a serving platter. Slightly dampen your hands and pat and shape the mixture into a round mound to form the spider’s body. Repeat with the remaining cheese to form the spider’s head. If the cheese is very soft, refrigerate until firm.

  • Using a small offset spatula or butter knife, spread the fig jam over the cheese to completely cover in a smooth, even layer. Cut 2 long thin triangles from the reserved Manchego cheese slice to form fangs. With a sharp knife, cut out 2 eyes from the remaining Manchego. Press the eyes and fangs into the spider’s head. Cut two small bits from the red pepper and press into the eyes for the pupils. Press the remaining red pepper above the fangs to form a smile.

  • Use 1 date slice to stick 2 pretzel sticks together to form a leg. Stick the leg into the spider’s body. Use another date slice to stick the base of the leg to the serving platter. Repeat with the remaining pretzels and date slices, to form 4 legs on each side. The spider can be refrigerated for up to 1 day.

Nutrition Facts

154 calories; total fat 10g; saturated fat 7g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 28mg; sodium 181mg; potassium 51mg; carbohydrates 11g; fiberg; sugar 8g; protein 5g; trans fatty acidg; vitamin a 360IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 3mcg; vitamin b12mcg; calcium 132mg; ironmg.