Recipe: Cream Cheese Penguins

Cream Cheese Penguins, Courtesy:
Cream Cheese Penguins, Courtesy:

These penguins are sure to be a conversation starter! Almost too cute to eat, they’ll be the hit of your next party. I first made them for a Christmas party and everyone liked them so much, that I made them again for new year’s eve. They take a bit of time to make, but it’s really worth it just to see everyone’s reaction. And they’re yummy too!

18 jumbo black pitted olives
1 8-oz. package cream cheese, softened
18 small black olives, pitted
1 large carrot, skin removed


  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. (see notes below)
  3. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet.
  4. Save the cut out piece of carrot and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
  5. 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.
  6. Secure with a toothpick.

Food Mingle Blog Alternatives and Substitutions:

  • To make the cream cheese easier to work with,let is soften before using it. Then, place the softened cream cheese into a plastic bag and cut the corner of the bag to make a “pastry bag” to squeeze out the cream cheese.
  • Dress up the penguin by using thinly sliced roasted red pepper strips as a scarf.
  • Try various flavors of cream cheese – my favorite is onion/chives.
  • Serve on a bed of crushed ice if desired.

Yield: 18 penguin appetizers

Adapted From:



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