Halloween Mini Bat Taco Cheeseballs

Directions

1. Using a stand mixer with paddle attachment or a hand mixer and large bowl, beat the softened cream cheese until it's light and fluffy. Then mix in the shredded taco cheese, taco seasoning, and a small pinch of salt.
2. Using a tablespoon-sized cookie scoop or a spoon, portion out the cheese mixture. Roll each portion into balls roughly the size of a ping pong ball, using your hands, until all the mixture is used.
3. Arrange the balls on a plate, cover with plastic wrap, and refrigerate for at least two hours or overnight (they become more flavorful if they sit a bit longer).
4. Just before serving, get the blue corn tortilla chips and sliced black olives ready for decorating. Place a couple of handfuls of tortilla chips into a sturdy plastic freezer bag that won't tear easily.
5. Seal the bag, pressing out as much air as possible, and crush the chips with a rolling pin until they are finely ground. Transfer the crushed chips to a small bowl (you need about 1 cup of finely crushed chips).
6. Roll each chilled cheeseball in the crushed chips, pressing lightly to ensure even coating. Place the coated balls on a serving platter, then insert a whole tortilla chip into each side of each ball (with the long side going in first) to resemble bat wings.
7. Gently but firmly press two olive slices onto each bat for eyes.
8. Serve the bat cheeseballs immediately, accompanied by extra corn chips and small spreading knives.