Zombie Brain Cheese Ball
By Philadelphia Kitchen
Prep
0-15 mins
Total
15 MIN
Servings
16 Servings
Find out why zombies are everyone's favorite monster when you make this spooky Zombie Brain Cheese Ball. This Zombie Brain Cheese Ball is a fun recipe that's sure to bring laughter, squeals, and of course, satisfied snacking.
Ingredients
2
pkg
1
pkg
(3.5 oz) crumbled feta cheese
1/4
cup
Grated Parmesan Cheese
1/4
cup
CLASSICO Traditional Basil Pesto Sauce and Spread
2
tbsp
toasted pine nuts
1/2
cup
oil-packed sun-dried tomatoes
1
clove
garlic
1/2
cup
water
1/4
cup
olive oil
1
tbsp
HEINZ Balsamic Vinegar
Original Cream Cheese Spread
Instructions
Step 1
In a food processor, blend 1 pkg. of cream cheese and the feta cheese until smooth, scraping down the sides as necessary. Spoon into a plastic baggie and refrigerate.
Step 2
Add the remaining 1 pkg. of cream cheese, Parmesan cheese, and pesto sauce to the food processor and process until well blended. Add the toasted pine nuts and pulse several times to mix. Place mixture into a plastic wrap-lined bowl. Cover and refrigerate for 1 hour.
Step 3
Add the sun-dried tomatoes, garlic, water, olive oil and balsamic vinegar to the food processor and process until smooth. Set aside.
Step 4
Unwrap the pesto ball and turn onto a plate. Gently shape into an oval. Cut the tip off of one corner of the feta mixture baggie and pipe onto the pesto ball in a twisting brain-like pattern. Spoon the sun-dried tomato sauce around the cheese ball and serve with crackers.
Cheese ball can be made up to three days in advance. Store in the refrigerator.
To toast pine nuts, place in a dry skillet over medium heat for 3 minutes, stirring frequently.
