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  • Easter Carrot Cheese Log

    1 vote
    Easter Carrot Cheese Log
    Prep: 15 min Servings: 12
    by Deena Montillo
    16 recipes
    >
    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!

    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.

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    Comments

    • ShaleeDP
      ShaleeDP
      I have tried carrot cakes but this looks different. Now im curious. :)

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