Easter Carrot Cheese Log
By: Deena Montillo
Published: Monday, April 6, 2015 - 2:05pm

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

Preparation

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.

About

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 when I served it the first time for Easter 2015. Not too salty and not too spicy...just right! And, it was quick and easy to make--an extra bonus!