Easter Carrot Cheese Log
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.
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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!
Other Names:
"Carrot" Cheese Log
Yield:
10-12
Added:
Monday, April 6, 2015 - 2:05pm
