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Igloo Spread with Cream Cheese Penguins
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Prep Time:
1 hour 10 minutes
1 hour 10 minutes
Total Time:
5 hours 10 minutes
5 hours 10 minutes
Get the kids involved in making this playful appetizer. Spend a day in the kitchen together before your party to create this fun Arctic treat.
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 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
Instructions:
- 1. Line a 1-quart bowl with plastic wrap. In a food processor, combine Cheddar cheese, blue cheese, 1 package of softened cream cheese, bacon bits, onions, and pepper sauce. Pulse until well mixed. Press the cheese mixture into the bowl, cover, and refrigerate for at least 4 hours, but no more than 48 hours.
- Create an igloo shape by flipping the cheese mixture onto an upside-down glass plate or pie plate. Scoop out about 2 tablespoons of the mixture from one side to form a 2x2 1/2-inch arched doorway.
- Slice two 3/8-inch pieces from the end of the firm cream cheese block; set aside. Using an electric mixer on medium speed, beat the remaining cream cheese and milk until smooth. Frost a glass plate and an igloo shape with the cream cheese mixture, then smooth it with a spatula. Use a toothpick to draw lines on the igloo to create a brick-like design. Cut the reserved cream cheese slices into 4 rectangles each. Use 6 to 8 rectangles to create a canopy for the door. Refrigerate loosely covered until serving.
- To assemble penguins, carefully slice jumbo olives from top to bottom on one side. Fill each olive with about 1 teaspoon of cream cheese. Slice carrots into 1/4-inch pieces, then notch each slice to create feet. Insert a cutout piece into a small olive to make the beak. Stack the small olive (head), jumbo olive (body), and carrot slice (feet) using a frilled toothpick, aligning the beak, cream cheese, and carrot notch. For better stability, stack olives with larger holes facing down.
- Cut a flag shape from a carrot curl and attach it to a toothpick, then place it on top of the igloo. Decorate the igloo with rosemary, bell pepper, and cream cheese penguins. Serve with crackers.