Igloo Spread with Cream Cheese Penguins
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.
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 cup (4 ounces) crumbled blue cheese
- 1 (8 ounce) package 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 (8 ounce) package firm cream cheese
- 1 tablespoon milk
- 18 jumbo pitted ripe olives, (from 5 3/4-ounce can)
- 1 (8 ounce) package cream
- 1 carrot, at least 6 inches long and 1 inch in diameter
- 18 small pitted
- 18 frilled toothpicks
- Carrot curl, if desired
- Rosemary sprig,
- Red bell pepper pieces, if desired
- Crackers, if desired
- 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 for at least 4 hours but no longer than 48 hours.
- Invert cheese mixture onto upside-down glass plate or pie plate, forming
- Remove about 2 tablespoons cheese mixture from one side to make 2 x 2 1/2-inch
- 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.
- To make penguins, cut a slit from top to bottom on each jumbo olive on one
- 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.)
- 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.
Yield: 18 servings (about 3 tablespoons spread and 1 penguin each)
Special Touch: Maintain the North Pole theme by accompanying the edible igloo
with blocks of blue gelatin.
This recipe works best with full-fat cheese. Low-fat and fat-free varieties can
be too soft, making it harder to preserve the structure of your Arctic architecture!
Nutrition Information: 1 Serving: Calories 230 (Calories from Fat 190); Total
Fat 21g (Saturated Fat 12g, Trans Fat 1/2g); Cholesterol 60mg; Sodium 400mg; Total
Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 8g
Percent Daily Value*: Vitamin A 25%; Vitamin C 0%; Calcium 15%; Iron 6%
Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 3 Fat Carbohydrate
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from
Betty Crocker 2007/TM General Mills.