Frankenstein Cheese Ball Head
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
This Frankenstein Cheese Ball Head will be the hit of any Halloween party. A creamy dip awaits you on the inside that everyone will love!
  • 2-8 oz. light cream cheese, softened
  • ¼ cup mayonnaise
  • 1 tsp. hot sauce
  • 1 Tbsp. worcestershire
  • 1 tsp. mustard (any kind that is your favorite)
  • 3 green onions, finely chopped
  • ¼ cup red pepper, finely chopped
  • 1½ cups cheddar cheese, grated
For decorating
  • 12 oz. (340 gm.) tub spreadable light cream cheese
  • green and black paste food colouring
  • Small pickle, cut in half if needed
  • 2 yellow pepper slices
  • 2 large black olives (for neck bolts)
  • 1 small black olive, cut in half (for eyes)
  • 1 can (4.5 oz.) sliced black olives, chopped
  • 2 slices parsnip (for eyes)
  • Assorted veggies and crackers for serving
  1. With a standup mixer or hand held, beat cream cheese until smooth. Add in the mayonnaise, hot sauce, worcestershire sauce, mustard, green onions, red peppers and cheddar cheese and mix well. Lay out a sheet of plastic wrap and create a block of the cheese to measure 5x4x3" rectangle. Wrap well and place in the refrigerator for at least 3 hours. This can be left overnight also.
  2. To decorate have all the ingredients handy. Mix almost the entire tub of cream cheese with the green paste food colouring, to the desired colour. Reserving some for the black and then mix a small amount with the black food colouring. Set aside.
  3. Place the cheese rectangle on a serving platter. Spread the green cream cheese over the entire rectangle. Add the chopped olive, creating about 3-4 wisps of hair coming down with the olives. Place the yellow pepper slices for the ears and the large olives for neck bolts. Place parsnips on for eyes. Add a little dab of the cream cheese to the olive halves and place them on top of the parsnips.
  4. In a small piping bag or small plastic bag add in the black cream cheese and create eye brows, scars and a mouth. Place the pickle in for a nose.
  5. Refrigerate until ready to serve. Add veggies and crackers to the platter for serving.
Recipe by Noshing With the Nolands at