This is a print preview of "Easter Carrot Cheese Log" recipe.

Easter Carrot Cheese Log Recipe
by Deena Montillo

Easter Carrot Cheese Log

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!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Mexico Mexican
  Servings: 12

Goes Well With: crackers, pita chips, toast

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

Directions

  1. 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.
  2. Using a hand mixer set to low, combine ingredients. Increase speed to medium and mix well to incorporate all ingredients.
  3. On a flat serving plate, using a silicone bowl scraper, shape the cheese mixture to form a carrot shape, approximately 2 inches deep.
  4. Press shredded cheddar cheese on the top and all sides to cover the carrot-shaped cheese.
  5. With a napkin or paper towel, pat dry the parsley then insert the stems into the top of the carrot.
  6. Using a damp napkin, remove excess cheese from the plate before serving.
  7. Cover with plastic wrap and refrigerate for at least 2 hours.
  8. Serve with crackers, pita chips or toast.
  9. Yield: 10-12 servings
  10. Optional: Create your own shape to accent your next holiday or special occasion table.