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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.
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