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.

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

Steps

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.