Perky Olive Penguins Recipe #40463
These tuxedo-clad tidbits are actually ripe olives stuffed with a mildly seasoned cream cheese filling.
10 min | 10 min prep
12 penguins
- 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
- 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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5 stars