Penguin Veggie Platter Recipe
- 1 large sweet red pepper
- 1 cup (8 ounces) sour cream
- 1 cup mayonnaise
- 1 envelope Italian salad dressing mix
- 1/4 cup chopped green pepper
- 1 medium eggplant
- 1 medium sweet yellow pepper
- 3 tablespoons whipped cream cheese
- 2 raisins
- Broccoli florets, cherry tomatoes, sliced cucumbers and carrots or vegetables of your choice
- Chop a fourth of the red pepper; set aside. Cut a piece of red pepper into a bow tie shape; slice remaining pepper and set aside. In a bowl, combine the sour cream, mayonnaise, salad dressing mix and chopped red and green peppers; mix well. Refrigerate until serving.
- Cut a thin slice off the bottom of the eggplant to make a flat surface. Cut the removed section into two slices for flippers. Break a wooden toothpick in half; press one piece into each side of whole eggplant and gently press flippers onto toothpicks.
- Cut yellow pepper in half; cut one piece into two feet. Place at base of eggplant. From remaining yellow pepper, cut out a 1-in. x 3/4-in. triangle for beak; attach to eggplant with a toothpick.
- Place cream cheese in a pastry or plastic bag; cut a small hole in a corner. Pipe two 1-in. ovals for eyes and a 2-1/2-in. 2-1/4-in. oval for belly. Press a raisin into the center of each eye. Attach red pepper bow tie below the beak with a toothpick; pipe a small amount of cream cheese in the center of the tie.
- Arrange sliced red pepper and other vegetables around the penguin. Serve with dip. Yield: 1 penguin (2 cups dip), 16 servings, 2 tablespoons dip.
Originally published as Penguin Veggie Platter in Quick Cooking November/December 2001, p39
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Reviewed Oct. 27, 2009
"I have amde the several times for Holiday dinners or work luncheons. It's always gotten lots of compliments, and it attracts the kids to the veggies. I also took a red bell pepper and used it as a cup in which to serve the dip from."