Olive Penguins Cream Cheese Appetizer Recipes

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PERKY OLIVE PENGUINS



Perky Olive Penguins image

These tuxedo-clad tidbits are actually ripe olives stuffed with a subtly seasoned cream cheese filling. The adorable appetizers are dressed for success with pimiento and carrot accessories. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1 can (5-3/4 ounces) jumbo pitted ripe olives, drained
3 ounces cream cheese, softened
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
Dash pepper
Dash garlic powder
1 medium carrot, cut into 1/4-inch slices
12 small pitted ripe olives
12 toothpicks with cellophane frilled tops
1 jar (2 ounces) sliced pimientos

Steps:

  • Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the bag; carefully pipe mixture into jumbo olives. Set aside. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On a each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of head into body and carrot base. Wrap a pimiento around neck for a scarf.

Nutrition Facts : Calories 147 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 616mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

CREAM CHEESE PENGUINS



Cream Cheese Penguins image

Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can.

Provided by Valerie Cain Cuff

Categories     Appetizers and Snacks     Snacks     Kids     Cute and Fun

Time 35m

Yield 18

Number Of Ingredients 4

18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot

Steps:

  • 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 big 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.

Nutrition Facts : Calories 57.1 calories, Carbohydrate 1.2 g, Cholesterol 13.7 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 104.2 mg, Sugar 0.2 g

IGLOO SPREAD WITH CREAM CHEESE PENGUINS



Igloo Spread with Cream Cheese Penguins image

Kids love helping make this fun appetizer. Plan a family day in the kitchen a day before your party to allow plenty of time to enjoy creating this Arctic treat.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 5h10m

Yield 18

Number Of Ingredients 17

2 cups shredded Cheddar cheese (8 oz)
1 cup crumbled blue cheese (4 oz)
1 package (8 oz) cream cheese, softened
1/4 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips
2 medium green onions, sliced (2 tablespoons)
1/4 teaspoon red pepper sauce
1 package (8 oz) firm cream cheese
1 tablespoon milk
18 jumbo pitted ripe olives, (from 5 3/4-oz can)
1 package (8 oz) cream cheese
1 carrot, at least 6 inches long and 1 inch in diameter
18 small pitted ripe olives
18 frilled toothpicks
Carrot curl, if desired
Rosemary sprig, if desired
Red bell pepper pieces, if desired
Crackers, if desired

Steps:

  • Line 1-quart bowl with plastic wrap. In food processor, place Cheddar cheese, blue cheese, 1 package softened cream cheese, the bacon bits, onions and pepper sauce. Cover and process, using quick on-and-off motions, until thoroughly mixed. 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 2x2 1/2-inch arched doorway.
  • 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.
  • To make penguins, cut a slit from top to bottom on each jumbo olive on one side only. Insert about 1 teaspoon cream cheese into olive to fill cavity. Cut carrot into 1/4-inch slices; cut small notch out of each carrot slice to form feet. Press cutout notch piece into center of small olive to form beak (if necessary, pierce olive with small paring knife or toothpick to make a hole). Using a frilled toothpick, stack head (small olive), body (jumbo olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up. (Penguins will stand better if olives are stacked with larger holes facing downward.)
  • 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.

Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 8 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 1/2 g

CREAM CHEESE PENGUINS



Cream Cheese Penguins image

My kids have just as much fun making these as they do eating them. They are a fun item to take as an appetizer to a holiday party.

Provided by Kellie in SLO

Categories     Kid Friendly

Time 20m

Yield 18 serving(s)

Number Of Ingredients 5

18 large ripe black olives
1 (8 ounce) package cream cheese
1 carrot (about 6 inches long and 1 inch in diameter)
18 small ripe black olives
18 frill toothpicks

Steps:

  • Cut a slit lengthwise from top to bottom in each jumbo olive.
  • Fill the cavity of each jumbo olive with about 1 tsp of cream cheese.
  • (this makes the white stripe of your penguins chest) Cut carrot into 1/4 inch slices, then out of each slice cut a small notch (this is your penquin's feet), save the piece you cut out this will become the beak.
  • Cut a small slit in the center of each small olive and press the cut out piece of carrot into the hole with the pointed end out.
  • Using a frill toothpick, stack head (small olive), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up.

PERKY OLIVE PENGUINS



Perky Olive Penguins image

These tuxedo-clad tidbits are actually ripe olives stuffed with a mildly seasoned cream cheese filling.

Provided by IAteMyGluestick

Categories     Lunch/Snacks

Time 10m

Yield 12 penguins

Number Of Ingredients 11

1 (5 3/4 ounce) can jumbo pitted ripe olives, drained
1 (3 ounce) package cream cheese, softened
1/2 teaspoon dried onion flakes
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
1 dash pepper
1 dash garlic powder
1 medium carrot, cut into 1/4 inch slices
12 small pitted ripe olives
12 toothpicks, with cellophane frilled tops
1 (2 ounce) jar sliced pimientos

Steps:

  • Cut a slit from the top to the bottom of 12 jumbo olives; set aside.
  • In a mixing bowl, combine the next six ingredients; mix well.
  • Fill a small heavy-duty plastic bag with cream cheese mixture.
  • Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives.
  • Set aside.
  • Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.
  • On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.
  • Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.
  • Carefully insert a toothpick through the top of the head into the body and carrot base.
  • Wrap a pimento around the neck for a scarf.

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