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Owls are nocturnal animals, meaning they come out only at night. The same rules do not apply to owl-shaped cheese balls; this guy makes a fitting afternoon party snack.
Wise (& Cheesy) Owl
16 ounces cream cheese, softened
1 cup shredded extra-sharp cheddar cheese
2 tablespoons minced shallots
1 teaspoon Dijon mustard
1⁄2 teaspoon coarse salt
1⁄4 teaspoon Worcestershire sauce
For decorating the
1 cup sliced almonds, toasted (see page 94)
2 small round butter crackers, such as Ritz Bits
2 small pitted black olives, sliced
2 scoop-shaped corn chips, such as Fritos Scoops!
crackers, for serving
1. a stand mixer or a bowl and a spatula, mix together
the cream cheese, cheddar, shallots, mustard, salt, and Worcestershire sauce in
a bowl. Set aside 1 teaspoon of the cream cheese mixture; you’ll need this for
the eyes. Form the remaining mixture into an owl shape—it should look like a
large egg. Cover with plastic wrap and refrigerate for at least 2 hours or
2. When ready to serve, layer the almonds around the back and
sides of the owl for the feathers, leaving the breast area plain. To make the
eyes, spread each small butter cracker with half of the reserved cream cheese
mixture, and stick an olive slice in the middle. Affix the eyes to where the
owl’s face will be. To make the beak, slice two 1⁄4-inch pieces of the carrot
into triangles, and make a mouth below the owl’s eyes. To make the feet, slice
6 slivers from the remaining carrot and arrange at the bottom of the owl.
Finish the owl by pressing the 2 corn chips into the head for ears.