Recipe

Igloo Spread With Cream Cheese Penguins Recipe

Add Step-by-Step Photos	Mamajune / All my dishes 1 year, 2 months ago Kids love helping make this fun appetizer. Plan a family day in the kitchen a day before your party to allow plenty of time to enjoy creating this Arctic treat. Prep:110m Cook:510m Servings:18	Mamajune
	cute way to use different cheses

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Ingredients

2 cups shredded Cheddar cheese (8 oz)

1 cup crumbled blue cheese (4 oz)

1 package (8 oz) cream cheese, softened

1/4 cup Betty Crocker® Bac~Os® bacon flavor bits or chips

2 medium green onions, sliced (2 tablespoons)

1/4 teaspoon red pepper sauce

1 package (8 oz) firm cream cheese

1 tablespoon milk

18 jumbo pitted ripe olives, (from 5 3/4-oz can)

1 package (8 oz) cream cheese

1 carrot, at least 6 inches long and 1 inch in diameter

18 small pitted ripe olives

18 frilled toothpicks

Carrot curl, if desired

Rosemary sprig, if desired

Red bell pepper pieces, if desired

Crackers, if desired

Directions

1. Line 1-quart bowl with plastic wrap. In food processor, place Cheddar cheese, blue cheese, 1 package softened cream cheese, the bacon bits, onions and pepper sauce. Cover and process, using quick on-and-off motions, until thoroughly mixed. Press cheese mixture into bowl. Cover and refrigerate at least 4 hours but no longer than 48 hours.

2. Invert cheese mixture onto upside-down glass plate or pie plate, forming igloo shape. Remove about 2 tablespoons cheese mixture from one side to make 2x2 1/2-inch arched doorway.

3. Cut two 3/8-inch slices from end of block of firm cream cheese; reserve. Beat remaining cream cheese and the milk with electric mixer on medium speed until blended and smooth. Frost glass plate and igloo with cream cheese mixture; smooth with spatula. Draw lines across igloo, using toothpick, to look like ice blocks. Cut each reserved cream cheese slice into 4 rectangles. Use 6 to 8 rectangles to form door canopy. Cover loosely and refrigerate until ready to serve.

4. To make penguins, cut a slit from top to bottom on each jumbo olive on one side only. Insert about 1 teaspoon cream cheese into olive to fill cavity. Cut carrot into 1/4-inch slices; cut small notch out of each carrot slice to form feet. Press cutout notch piece into center of small olive to form beak (if necessary, pierce olive with small paring knife or toothpick to make a hole). Using a frilled toothpick, stack head (small olive), body (jumbo olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up. (Penguins will stand better if olives are stacked with larger holes facing downward.)

5. To serve, cut flag shape from carrot curl and secure on toothpick; insert into top of igloo. Garnish igloo with rosemary, bell pepper and cream cheese penguins. Serve with crackers.

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Comments

shirleyoma 1 year, 2 months ago said:
How Cute! Sounds so good!

chefmeow 1 year, 2 months ago said:
Wow. What a great idea. This looks great and sounds like it will be decadent. Will do this next time I have the nieces and nephew over. They love helping me make concotions in the kitchen. Thanks for a great post.

reginnia0221 10 months, 2 weeks ago said:
Sounds really good! Can't wait to try this out. Too cute!

annieamie 2 months, 2 weeks ago said:
This is so adorable! Thank you so much for the recipe! This is definitely going on the buffet table this year with the penguin olives!

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