Igloo Spread with Cream Cheese Penguins
Source of Recipe
Aunt Saunny
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 shredded Cheddar cheese (8 ounces)
4 ounces crumbled blue cheese
1 package (8 ounces) 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 ounces) firm cream cheese
1 tablespoon milk
Carrot curl, if desired
Rosemary sprig, if desired
Red bell pepper pieces, if desired
Cream Cheese Penguins, if desired (See Below)
Crackers, if desired
1. Place Cheddar cheese, blue cheese, 1 package cream cheese
(softened), bacon chips, onions and pepper sauce in food processor.
Cover and process, using quick on-and-off motions, until thoroughly
mixed.
2. Line 1-quart bowl with plastic wrap. Press cheese mixture into
bowl. Cover and refrigerate at least 4 hours but no longer than 48
hours.
3. 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 arched doorway, 2x1 1/2 inches.
4. 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.
5. 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.
6. 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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