Cream Cheese Penguins

Recipe Rating:
 3 Ratings
Serves: 18
Prep Time:


18 jumbo black olives, pitted
8 oz package cream cheese, softened
18 small black olives
1 carrot, raw
1 jar roasted red peppers (optional)

The Cook

Mary Beam Recipe
Well Seasoned
Westbrook, ME (pop. 17,494)
Member Since Apr 2011
Mary's notes for this recipe:
I came across these several months ago when I was looking for appetizers for Christmas and New Year's. I think they're just adorable. And although they take some patience. I think the outcome is worth it.
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Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive.
Carefully insert about 1 teaspoon of cream cheese into each olive.
Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
Set a jumbo olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
Cut roasted red pepper strips into a long thin slice and wrap around the penguin's 'neck' to form a scarf, and/or add a dab of cream cheese to the penguin's head, and put a dollup of red pepper on top to make a hat.

1-5 of 11 comments

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user Mary Beam ciaoitalia - Apr 20, 2011
I shared a photo of this recipe. View photo
user Mary Beam ciaoitalia - Apr 20, 2011
I shared a photo of this recipe. View photo
user Angela Williams MsAWilliams - Apr 20, 2011
user Rose O'Connell cookswithwine - Apr 20, 2011
OH Happy Feet!!!LOL
user Marilyn Gallo LovetocookNJ - Apr 22, 2011
Mary, someone brought these to a Christmas party I had, and they were such a big hit. Thank you for posting the recipe, I may have to try and make these.

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