EASTER CARROT CHEESE LOG

Easter Carrot Cheese Log image

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.

Provided by Montillo Italian Foods

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes

Time 2h15m

Yield 12

Number Of Ingredients 7

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:

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

Nutrition Facts : Calories 208.4 calories, Carbohydrate 3.4 g, Cholesterol 56 mg, Fat 19 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 11.4 g, Sodium 390.2 mg, Sugar 0.4 g