Zombie Brains Cheese Ball - Kraft Recipes Top
Comida Kraft
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Zombie Brains Cheese Ball

Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

32 servings

This spooky brain-shape spread is sure to create laughter and squeals—that is, until they taste it. Then you'll just hear satisfied snacking.

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What You Need

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Make It

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  • 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.
  • 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.
  • Add the sun-dried tomatoes, garlic, water, olive oil and balsamic vinegar to the food processor and process until smooth. Set aside.
  • 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.

How to Toast pine nuts

To toast pine nuts, place in a dry skillet over medium heat for 3 minutes, stirring frequently.

Make Ahead

Cheese ball can be made up to three days in advance. Store in the refrigerator.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Was a hit at the Halloween Party We went to Halloween Parties on Saturday and Sunday night and I made this for both of them. Everyone said it was delicious and loved the 'brain'. When I left both parties there was only about a quarter of it left. Overall, very easy to make. I would recommend making the feta cream cheese last, and pipe it on right after making it, instead of putting it in the fridge. The first time I made it, I had to scrape it off and re-pipe it after it had warmed up a bit. It goes on a lot easier and doesn't break when it's not so cold. I also made a 'cleaver' by purchasing a knife from the dollar store and cutting out a 'cleaver' blade with cardboard and wrapping it in aluminum foil over the existing blade.
Date published: 2017-10-30
Rated 3 out of 5 by from Missing instructions I am making this recipe now and also noticed that the instructions don't include what to do with the 1/4 cup olive oil. I am guessing that it goes in with the sun dried tomato mixture based on the order of ingredients, but I am not sure.
Date published: 2016-10-29
Rated 4 out of 5 by from Question The recipe calls for 1/4 cup of olive oil but never says when to add it!
Date published: 2016-10-28
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