Halloween Mini Bat Taco Cheeseballs

Directions

1. In a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat the softened cream cheese until it's smooth and airy. Then add the shredded taco cheese, taco seasoning, and a tiny pinch of salt, mixing until well combined.
2. Using a tablespoon cookie scoop or a regular spoon, portion out the mixture. Roll each portion into balls roughly the size of a ping pong ball, using your hands, until all the mixture is used.
3. Put the cheese balls on a plate and cover them with plastic wrap. Refrigerate for a minimum of two hours, or let them sit overnight for extra flavor.
4. Just before serving, decorate the cheeseballs with the corn chips and olives. Start by placing a couple handfuls of blue corn tortilla chips into a thick, sturdy freezer bag that won't tear easily.
5. Seal the bag, pushing out as much air as possible, and crush the chips with a rolling pin until they are finely ground. Pour the crushed chips into a small bowl—you'll need about 1 cup.
6. Roll each chilled cheeseball in the crushed chips, gently pressing so they adhere well. Arrange them on a serving platter, then stick a whole tortilla chip into each side (with the long side inserted first) to resemble wings.
7. Press two sliced black olives gently but firmly onto each bat to create eyes.
8. Serve immediately alongside extra corn chips and small spreading knives.