Cheesy Igloo
- Ready In:
- 4hrs 25mins
- Ingredients:
- 11
- Yields:
-
4 cups
- Serves:
- 10
ingredients
- 8 ounces shredded cheddar cheese
- 4 ounces crumbled blue cheese
- 8 ounces cream cheese, softened, do not use whipped
- 1⁄4 cup bacon bits (optional)
- 2 medium green onions, sliced
- 1⁄4 teaspoon Tabasco sauce
- 8 ounces chilled cream cheese, do not use whipped
- 1 tablespoon milk
- carrot, curl (optional)
- rosemary sprig (optional)
- red bell pepper, pieces (optional)
directions
- Place cheddar cheese, blue cheese, soft cream cheese, bacon, onions, bell pepper, and Tabasco in food processor. Pulse until thoroughly mixed.
- Line 1 qt bowl with plastic wrap. Press cheese mixture into bowl.
- Cover and refrigerate for at least 4 hours and less than 48 hours.
- Invert cheese mixture onto an upside down glass plate or pie plate so it forms an igloo shape.
- Remove about 2 Tbl of cheese mixture from one side to make an arched doorway 2x1.5 inches.
- Cut two 3/8-in slices from one end of the firm cream cheese block and set aside.
- Mix remaining cream cheese with milk.
- Frost igloo and glass plate with the cream cheese milk mixture, smoothing with a spatula.
- Draw lines across the igloo to resemble ice blocks.
- Cut each reserved cream cheese slice into 4 rectangles.
- Make a door canopy shaped like an arch by stacking in a curved shape 4-8 of the reserved cream cheese rectangles.
- Cover loosely and refrigerate until ready to serve.
- A flag can be made using a carrot curl and a toothpick.
- Garnish with rosemary and bell pepper if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>