Cream Cheese Ball Igloo with Olive Penguins
This cheese ball igloo (complete with olive penguins!) would be a fun appetizer to take to a New Year’s Eve party, Super Bowl party or any other winter event where kids are present. It’s not only adorable, it tastes good too! Plus, there are coupons out right now to help you save on some of the ingredients.
For Igloo Cheese Ball:
2 C. shredded Cheddar cheese
1 C. crumbled blue cheese (one 4-oz. container)
1 8-oz. package cream cheese, softened (COUPON HERE)
1/4 C. bacon bits (I used real bacon, but you could use Bac-Os)
2 green onions, sliced finely
1/4 tsp. Tabasco
For Igloo Topping and Penguin Filling:
1 8-oz. package cream cheese, firm (reserve for later)
1 Tbsp. milk
For Olive Penguins:
1 5 3/4-oz. can JUMBO pitted olives (for the penguin bodies)
1 5 3/4-oz. can SMALL pitted olives (for the penguin heads)
1 large carrot
Blend all the ingredients for the igloo cheese ball above together well.
Line a bowl with a round bottom (to form the dome shape of the igloo) with plastic wrap, and press cheese mixture down inside it. Chill for at least 2 hours.
Invert chilled igloo cheese ball on serving platter.
Cut two 3/8″ pieces off the end of the firm block of cream cheese, reserve for making the igloo opening later. Blend remaining block of cream cheese with 1 Tbsp. milk. You’ll use this on your igloo and for filling in the olives to create your penguins.
Spread cream cheese and milk mixture over the top of the cheese ball to create the igloo.
Use a toothpick to create lines on your igloo that look like ice blocks. With the reserved cream cheese slices, fashion blocks to make the igloo opening.
To make your penguins, slice one jumbo olive in the middle and fill with cream cheese.
For the penguin’s feet, cut a carrot slice for a base and then take a little notch out of it (it almost reminds me of a Pac-man shape at that point). Place the cream cheese-filled jumbo olive on top of the base. The little notch that you cut of of the carrot can be sliced in half to create the penguin’s beak.
To finish your penguin, insert the little carrot notch into the center of the olive to create his beak. Secure the penguin’s head to the rest of the penguin using a toothpick.
Arrange your penguins around the igloo. I used a sprig of rosemary on my igloo, but you could also use parsley or create a flag with a toothpick. Serve with crackers.
Thanks to the Betty Crocker Website for such a fun winter appetizer idea!