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Penguin Veggie Platter

 Penguin Veggie Platter
An eye-catching eggplant penguin is sure to encourage guests to sample the colorful appetizer. The dapper fellow watches over a platter of fresh vegetables and a creamy dip flecked with crunchy bits of green and sweet red pepper.
16 ServingsPrep: 40 min. + chilling


  • 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.

2 of 2

Penguin Veggie Platter (continued)

Directions (continued)

  • 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.