Bloody Squishy Eyeballs Recipe

Bloody Squishy Eyeballs Recipe
Looking for a quick, easy appetizer to serve at your Halloween BOO-ffet? Eyeballs are always scary, so these little cheese bites, called Bloody, Squishy Eyeballs, will be a welcome addition to the table. They will also help create a creepy atmosphere at the party. If you are going to someone else’s house for the BOO-ffet, these eyeballs can be easily transported. The eyeballs sit on a bed of Red Pepper Relish, which is quick and easy to make, and most important, can be made up to two weeks ahead. The other components – Babybell cheese, red pepper strips, and stuffed green olive slices – can quickly be put together a few hours ahead. Not only are these eyeballs scary (and cute), they are very tasty, especially with the slightly spicy relish.

32 Very Scary Eyeballs

Red Pepper Relish:
2 red bell peppers, finely diced
1 medium onion, finely chopped
1 1/3 cups sugar
1 cup red wine vinegar
1/2 to 3/4 teaspoon crushed red pepper flakes, (depending on how spicy you want it)

32 mini Babybel semisoft cheeses, red wax coating removed
1 12 oz. jar roasted red peppers, cut into very thin strips
32 slices sliced stuffed green olives
  1. Place the relish ingredients in a medium saucepan; bring to a boil, turn down to a simmer, and let cook 20-25 minutes or until most of the liquid has evaporated. Let cool and refrigerate before serving.
  2. For each eyeball: put a few strips of roasted red pepper on each to resemble bloodshot eyes; place a sliced green olive in the center.
  3. To serve: Spread the relish on a serving platter; arrange the eyeballs on top.
  4. Cover and refrigerate if not serving immediately.

Amount Per Serving
Calories 124 Calories from Fat 58
Percent Total Calories From: Fat 47% Protein 17% Carb. 32%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 4 g
Cholesterol 20 mg
Sodium 246 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 8 g
Protein 5 g

Vitamin A 12% Vitamin C 30% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.