Halloween Mini Bat Taco Cheeseballs

Directions

1. In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and fluffy. Add the shredded taco cheese, taco seasoning, and a small pinch of salt, then mix until well combined.
2. Using a tablespoon scoop or spoon, portion the mixture and roll into balls about the size of ping pong balls. Continue until all the mixture is used.
3. Arrange the cheese balls on a plate, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight. They become tastier as they rest.
4. Just before serving, prepare the decorations. Place a generous handful of blue corn tortilla chips into a thick freezer-safe bag, squeezing out as much air as possible before sealing.
5. Use a rolling pin to crush the chips inside the bag until they form a fine powder. Pour the crushed chips into a shallow bowl (you should have about 1 cup).
6. Roll each chilled cheese ball in the crushed chips, pressing lightly so they stick evenly. Transfer to a serving plate and insert a whole tortilla chip into each side (long edge first) to resemble bat wings.
7. Gently press two black olive slices onto the front of each bat to create eyes, making sure they stay in place.
8. Serve the mini bat cheeseballs immediately, accompanied by extra corn chips and small spreading knives.