Igloo Cheese Ball With Cream Cheese Penguins
2 cups shredded Cheddar cheese (8 ounces)
4 ounces crumbled blue cheese
1 package (8 ounces) cream cheese, softened
1/4 cup 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
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. 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.
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.
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.
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. 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. Makes 4 cups spread and 18 penguins