Easter Carrot Cheese Log recipe

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Ingredients

1 (2.25 ounce) can sliced black olives, rinsed and drained
2 ounces pimento-stuffed green olives, rinsed and drained
2 (8 ounce) packages cream cheese, at room temperature
4 ounces finely shredded sharp Cheddar cheese
2 teaspoons mild taco seasoning mix
10 sprigs fresh parsley, stems cut to 2 inches long
2 ounces shredded sharp Cheddar cheese, or as needed

Nutrition Info

208.4 calories
carbohydrate: 3.4 g
cholesterol: 56 mg
fat: 19 g
fiber: 1 g
protein: 7.1 g
saturatedFat: 11.4 g
servingSize: -
sodium: 390.2 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Chop black olives and green olives in a food processor or a food chopper.

  2. Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined.

  3. Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire \"carrot\". Insert parsley sprigs into the top of the \"carrot\". Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.

Recipe Yield

12 servings

Recipe Note

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! Serve with crackers, pita chips, or toast. Create your own shape to accent your next holiday or special occasion table.

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