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cream cheese pengiuns

a recipe by
Jo Greer

Another borrowed idea: cream cheese stuffed olives- so cute!

serves 6
prep time 30 Min
method No-Cook or Other

Ingredients For cream cheese pengiuns

  • 18
    large black olives
  • 18
    small black olives
  • 1
  • 1/2 c
    herb and garlic cream cheese
  • 1 pkg
    dry salami
  • 18

How To Make cream cheese pengiuns

  • 1
    1. We need big and small olives. cream-cheese-black-olive-penguins-recipe 2. We also need one peeled carrot sliced into rounds. We need 18 rounds. Cut a small notch out of each carrot slice to form feet. Save the cut out piece. cream-cheese-black-olive-penguins-recipe 3. Toothpicks. cream-cheese-black-olive-penguins-recipe 4. Softened cream cheese. Plain or mixed with garlic salt and herbs. That is up to you. cream-cheese-black-olive-penguins-recipe 5. Cut a slit from top to bottom, lengthwise, into the side of each bigger olive. cream-cheese-black-olive-penguins-recipe 6. Use a small spoon or a pastry bag (or a plastic bag with a corner cut out)… cream-cheese-black-olive-penguins-recipe … to fill each bigger olive with cream cheese. cream-cheese-black-olive-penguins-recipe 7. Place a filled olive on top of a carrot slice and secure with a toothpick. cream-cheese-black-olive-penguins-recipe 8. Then, cut a small slit into each smaller olive. cream-cheese-black-olive-penguins-recipe 9. Press the saved cut out carrot piece into the small olive to form the beak. cream-cheese-black-olive-penguins-recipe 10. Set a small olive onto the large olive, adjusting so that the beak, cream cheese chest, and notch in the carrot slice line up.
  • 2
    11. Ctt dry salami to wrap around top olive (for a scarf)

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