Ingredients
- 2 packages (8 ounces each) cream cheese, room temperature
- 4 ounces finely shredded sharp cheddar cheese, yellow
- 2-1/4 ounces sliced ripe olives, rinsed, drained
- 2 ounces pimento stuffed manzanilla olives, rinsed, drained
- 2 teaspoons mild taco seasoning mix
- fresh parsley sprigs, rinsed, stems cut to 2-3" lengths
- Assorted crackers, pita chips, toast
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Easter Carrot Cheese Log
Time: 15 minutes prep
Servings: 12
Directions
- Using a food chopper, mince the ripe olives and manzanilla olives. In a medium bowl, add the cream cheese, cheddar cheese, minced olives and taco seasoning.
- Using a hand mixer set to low, combine ingredients. Increase speed to medium and mix well to incorporate all ingredients.
- On a flat serving plate, using a silicone bowl scraper, shape the cheese mixture to form a carrot shape, approximately 2 inches deep.
- Press shredded cheddar cheese on the top and all sides to cover the carrot-shaped cheese.
- With a napkin or paper towel, pat dry the parsley then insert the stems into the top of the carrot.
- Using a damp napkin, remove excess cheese from the plate before serving.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Serve with crackers, pita chips or toast.
- Yield: 10-12 servings
- Optional: Create your own shape to accent your next holiday or special occasion table.
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Summary
Adapted from the Taste of Home's Carrot-Shaped Cheese Spread Recipe
No carrots are in it, but this eye-catching appetizer was a big hit this Easter (2015). Not too salty and not too spicy...just right! And, for me the hostess, it was quick and easy to make--an extra bonus!
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