Cheesy Igloo

1. 1

   Place cheddar cheese, blue cheese, soft cream cheese, bacon, onions, bell pepper, and Tabasco in food processor.

2. 2

   Pulse until thoroughly mixed.

3. 3

   Line 1 qt bowl with plastic wrap.

4. 4

   Press cheese mixture into bowl.

5. 5

   Cover and refrigerate for at least 4 hours and less than 48 hours.

6. 6

   Invert cheese mixture onto an upside down glass plate or pie plate so it forms an igloo shape.

7. 7

   Remove about 2 Tbl of cheese mixture from one side to make an arched doorway 2x1.5 inches.

8. 8

   Cut two 3/8-in slices from one end of the firm cream cheese block and set aside.

9. 9

   Mix remaining cream cheese with milk.

10. 10

    Frost igloo and glass plate with the cream cheese milk mixture, smoothing with a spatula.

11. 11

    Draw lines across the igloo to resemble ice blocks.

12. 12

    Cut each reserved cream cheese slice into 4 rectangles.

13. 13

    Make a door canopy shaped like an arch by stacking in a curved shape 4-8 of the reserved cream cheese rectangles.

14. 14

    Cover loosely and refrigerate until ready to serve.

15. 15

    A flag can be made using a carrot curl and a toothpick.

16. 16

    Garnish with rosemary and bell pepper if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.