Cream Cheese Goblin

Photo: GeorgiaRaby

KVideo available on Paula Deen's Home Cooking

Yield: 20 servings
Community Recipe from

Recipe Time

Prep Time:


  • 2-8 ounce(s) cream cheese, room temperature
  • 2-8 whipped cream cheese, room temperature
  • 4 tablespoon(s) butter, room temperature
  • 1 tablespoon(s) milk
  • 2 cup(s) shredded mixed cheeses, such as cheeses for tacos
  • Green food coloring
  • 2 large tortilla chips
  • 1 whole(s) pepperoncini pepper
  • 2 pimiento-stuffed olives
  • 1 bell pepper, cut 2 thin strips and 6 small triangles
  • 6 pitted green olives
  • 20 small carrot sticks
  • 3 cup(s) shredded red cabbage
  • Toothpicks
  • Assorted crackers and Assorted vegetables


  1. Place 2 packages of cream cheese, butter, and milk in a mixing bowl, scraping down the sides of the bowl a few times. Beat with an electric mixer until smooth and combined. Add the shredded cheese and mix until well combined. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 4 hours, or up to 24 hours.

  2. Remove the chilled cheese mixture from the refrigerator. Place the mixture on a piece of waxed paper and form the cheese ball into a head-like shape. Place 3 pieces of waxed paper around the edges of a serving plate, leaving open space in the center. Place the cheese in the center of the platter so some of it is right on the platter, but the edges are on the waxed paper. This will ensure that the platter does not get dirty while you make your goblin.

  3. In a medium bowl, stir the remaining softened cream cheese until totally smooth. With a spatula, spread the whipped cream cheese over the head. It's O.K. if it's not totally smooth - this will give your goblin spooky skin.

  4. Place a few drops of green food coloring in a small bowl. Add 1 tablespoon of water and mix well. With a pastry brush, paint the tortilla chips with the food coloring until they are the desired color. Set aside to dry for a few minutes.
  5. Once the chips are dry, press them into the sides of the cheese ball to form ears. Skewer the pepperoncini with a toothpick and then attach it to the center of the head to make a nose. Press the pimiento-stuffed olives into the head to form eyes. Use the 2 red bell pepper strips to make eyebrows. Take the pepper triangles and insert them into the holes in the pitted green olives. The green olives will serve as toes, and the red pepper strips will be scary toenails. Once the olives are assembled, press them into the bottom of the head to form the toes.

  6. Press the carrot sticks into the head to form teeth. Leave them sticking out a bit to make scary teeth. It's O.K. if your carrot sticks are different lengths and thicknesses. Hold the head onto the platter with a spatula and gently pull away the waxed paper.

  7. Finally, press the cabbage into the top of the head to make hair.

  8. Serve with crackers and assorted vegetables.

January 2012

This recipe is a personal recipe added by GeorgiaRaby and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cream Cheese Goblin Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy