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
  1. 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.
  2. 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.
  3. 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.
  4. 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