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 caloriescarbohydrate: 3.4 gcholesterol: 56 mgfat: 19 gfiber: 1 gprotein: 7.1 gsaturatedFat: 11.4 gservingSize: -sodium: 390.2 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Easter Carrot Cheese Log
Directions
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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.