Recipes 3 min read
How to Make Adorable Black Olive Penguins for Parties
Okay, everyone. Say it with me in 3…2…1…
Awwwwwwwwwwwwwwwwwwwwwwww!!! Seriously — isn’t that one of the cleverest snack ideas you’ve ever seen? At a recent Christmas craft gathering hosted by our homeschool group, a rockstar mom (hi, Tonya!) skipped the usual cookies and fudge and brought the most adorable cream cheese–filled black olive penguins.
Every person who walked past the platter either squealed or elbowed someone to make them look. They were that irresistible.
Even better, the basic penguin takes only three ingredients, and a slightly dressed-up version with scarves uses four. I tried my usual “wait until the crowd thins” approach at the craft fair and, unsurprisingly, the penguins were all gone by the time I reached the buffet.
I cornered Tonya and asked (okay, begged) for the recipe. She kindly shared it, and I promptly dreamed about cream cheese–filled black olive penguins all night. They had to be made immediately.
I didn’t wait for a special occasion — I made them for a Tuesday event and my family demolished the plate in no time. They’re that tasty.
We liked them best with green onion scarves. That little bite of onion against the cream cheese and olive lifts the flavor into a whole new, delightfully snowy realm — full of penguins.
P.S. These are perfect for lunchboxes, bento boxes, school events, adult gatherings, or a fun afternoon snack. Stored tightly covered in the refrigerator, they hold for a day or two.
Black Olive Penguins
Rebecca Lindamood
30 minutes
20 minutes
Ingredients
- 1 can colossal pitted black olives about 16, drained
- 16 small pitted black olives give or take, drained
- about 4 ounces cream cheese (Neufchâtel or regular) about 1/2 of a standard 8 oz brick
- 16 thin slices from the fat end of a peeled carrot give or take
- 8 green onions (long green section only)
- 16 toothpicks
Instructions
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Cut a small triangular wedge from each carrot slice to form the feet.
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Use a skewer or toothpick to push the narrow end of a carrot triangle through the wide hole of each small olive until it pokes out the other side. These will serve as beaks and help anchor the head later.
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Make a lengthwise slice halfway into each colossal olive to create an opening for the “chest.” Gently hold the olive open and pack cream cheese into the cut, filling the center. Use your fingers or a paper towel to clean the edges if needed.
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Place a filled colossal olive, large-hole side down, on a carrot round so the white cream cheese lines up with the wedge cut from the carrot. Push a toothpick down through the center to secure the “chest” to the “feet.”
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Press one small olive (with the carrot “beak” already inserted) onto the toothpick so the beak aligns with the chest and feet to form the penguin’s head.
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If desired, thread a thin strip of green onion around the neck for a scarf. Cover tightly with plastic wrap and refrigerate until ready to serve.
Nutrition
Fat: 2g
Cholesterol: 5mg
Sodium: 90mg
Potassium: 27mg
Vitamin A: 135IU
Vitamin C: 1.2mg
Calcium: 15mg
Iron: 0.1mg
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use.
did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creation.
P.P.S. See that knife in the photo with the carrots? It’s a Togiharu Gyotou knife and it’s become my new favorite tool. There will be a review soon, but it’s a great kitchen gift — the penguin approves.
