Cheesy Igloo

Directions

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.