This cheese ball igloo with cream cheese olive penguins is an appetizer I love to take to winter parties. It is always a big hit and tasty, too!
I make my favorite cheese ball recipe the night before and press it into a bowl lined with plastic wrap. A couple of hours before the party, I mix up some cream cheese with a little milk so it will be easily spreadable, and after I’ve turned out the cheese ball, I cover it with the cream cheese mixture.
With a toothpick, I make marks to look like ice blocks in an igloo. I scoop out a little spoonful for the entrance and cut “ice blocks” from a block of cream cheese for the door way.
The penguins must be prepared at the last hour so they won’t get limp. I use large olives for the body and small olives for the head. Slit the large olives and fill with cream cheese. Using a toothpick (frilled if you can find them) secure the small olive atop the body.
Use carrot slices for the feet with a wedge cut out for the beak. Make a small slit in the small olive and slip the “beak” in place.
Try it! This cheese ball igloo will be the hit of any party!
Be sure to check out Balancing Beauty and Bedlam for more great appetizers.