1 can largest olives (body)
1 can medium olives (head)
1 fat carrot (feet and beak)
Cream cheese or other white dip (stuffing for body)
Toothpicks (holds it together)
Slice carrot into 1/4 inch thick rounds for base. Cut narrow wedge out of carrot round. Cut narrow groove into large olives. Pack groove and olive pit hole with cream cheese. Insert toothpick into carrot round. Slide "body" onto toothpick. Slide "head" onto toothpick. Slip beak into pit hole in head. Trim beak as needed to fit in olive. Serve on an ice covered plate.
Source: unknown
Prepared by: Margo for the December 2005 meeting.