Real Recipes From Real Home Cooks ®

cream cheese penguins

★★★★★ 3
a recipe by
Mary Beam
Westbrook, ME

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.

★★★★★ 3
serves 18
prep time 1 Hr

Ingredients For cream cheese penguins

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

How To Make cream cheese penguins

  • 1
    Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive.
  • 2
    Carefully insert about 1 teaspoon of cream cheese into each olive.
  • 3
    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.
  • 4
    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.
  • 5
    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.