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Cheesy Bacon Igloo

Submitted by: Mary on 11/05/2003
3314 views
2.72 avg rating
191 votes
 
 
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Ingredients

8 ozs Cheddar cheese
4 ozs Bleu cheese crumbled
8 ozs Cream cheese, softened
1/4 C Crumbled cooked bacon
2 Green onions, sliced
1/4 t Tabasco sauce

8 ozs Cream cheese, chilled firm
1 T Heavy cream
Carrot curl
Rosemary sprig
Red bell peper pieces
Pork Rinds

Directions

Place cheddar cheese, bleu cheese, softened package cream cheese, bacon bits, green onions, and Tabasco sauce in food processor. Cover and process, using quick on/off motions until thoroughly mixed.



Line 1 quart bowl with plastic wrap. Press cheese mixture into bowl. Cover and refrigerate overnight.



Invert cheese mixture onto upside down glass plate or pie plate, forming an igloo shape. Remove about 2 tablespoons cheese mixture from one side to make arched doorway, 2 X 1 1/2 inches.



Cut two 3/8 inch slices from end of 8 oz block of firm cream cheese, reserve.



Mix remaining cream cheese and 1 tablespoon heavy cream. Frost glass plate and igloo with cream cheese mixture, smooth with spatula.



Draw lines across igloo using toothpick, to resemble ice blocks.



Cut each reserved cream cheese slice into 4 rectangles. Use 6 to 8 rectangles to form door canopy.



Cover loosely and chill until ready to serve. Cut flag shape from carrot curl and secure on toothpick, insert into top of igloo.



Garnish igloo with rosemary, bell pepper.



Serve with pork rinds or other low carb dippers.

Servings

4 cups

Calories

3

Time to prepare

45 minutes

Difficulty

Average
 

Comments

Serve Cream cheese penguins with this cheese dipper.
 
 
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