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Holiday Dip
Penguins & Igloo Centerpiece

Great Ice-Scape   

Holiday Dip
&
Centerpiece

One day in advance:
Prepare spread following recipe directions (end of this article).
Spray pans with vegetable spray and line with plastic wrap; fill with mixture. Refrigerate overnight.

Directions:

PENGUINS
For each peguin, spread whipped cream cheese on a cracker. Cut 1/2 in. strips of carrot and position for feet. Fill bag fitted with Decorating Tip 3 with cream cheese. Trim off bottom of Colossal size olive at hole end to create a flat edge. Fill olive hole with cream cheese. For wings, cut a medium olive lengthwise in half. With scissors, cut 2 “v” shapes in each half; reserve pieces. Attach halves to body with a dot of cream cheese. For head, cut 1/4 off a medium olive, at hole end. Fill hole with cream cheese and attach to body. Outline and pipe in face and tummy areas with cream cheese. For eyes, cut 2 small circles from trimmed olive pieces; position. For nose, cut a triangle from carrot; position.

IGLOO:
Unmold spread from pans; position large mold on serving dish. Using spatula, smooth ball and score lines for ice blocks. For ice blocks, make identations using the tip of a paring knife or make as wide as desired for effect.  For door, trim a piece of bread into a door shape; place flat side down next to igloo. For doorway, hollow out a small portion from front. Score lines as for large mold. Position penguins around cheese spread.

Makes 80 (2 tablespoon) servings.

Ingredients:

• 7 packages (8 oz. ea.) cream cheese, softened
• 13 oz. goat or feta cheese, at room temperature
• 1 1/2 cups prepared pesto sauce

Spray Soccer Ball Pan and 1 jumbo muffin cavity with vegetable pan spray; line with plastic wrap. In large bowl, beat cream cheese with electric mixer until creamy. Add goat cheese; continue beating until smooth.

Press about 3/4 cup cheese mixture into prepared muffin cup. Press 1 cup cheese mixture onto bottom of soccer ball pan; spread cheese mixture around pan edges to 1 1/2 in. thickness. Spoon pesto sauce into pan. Cover with remaining cheese mixture. Cover with plastic wrap; refrigerate at least 8 hours or overnight. Unmold onto serving tray.

Makes 80 (2 tablespoon) servings.

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