Easter Carrot Cheese Log
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.
- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- 1(2.25 ounce) can sliced black olives, rinsed and drained
- 2ounces pimento-stuffed green olives, rinsed and drained
- 2(8 ounce) packages cream cheese, at room temperature
- 4ounces finely shredded sharp Cheddar cheese
- 2teaspoons mild taco seasoning mix
- 10sprigs fresh parsley, stems cut to 2 inches long
- 2ounces shredded sharp Cheddar cheese, or as needed
Instructions
Step 1
Chop black olives and green olives in a food processor or a food chopper.Step 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.Step 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.