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Easter Carrot Cheese Log

3

135 min

Easter Carrot Cheese Log

Easter Carrot Cheese Log Photo 1

Time

135 min

Serving

12 persons

Calories

208

Rating

3.00★ (4)

Cuisine

Author: Victoria Buriak
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

  • black olives: 1 can (2.25 ounce can, drained, sliced)
  • ounces pimento-stuffed green olives: 2 piece (drained)
  • cream cheese, at room temperature: 2 packages (8 ounce packages)
  • ounces finely shredded sharp Cheddar cheese: 4 piece
  • mild taco seasoning mix: 2 tsp
  • sprigs fresh parsley, stems cut to 2 inches long: 10 piece
  • ounces shredded sharp Cheddar cheese: 2 piece (or as needed)

Metric Conversion

Stages of cooking

Easter Carrot Cheese Log Photo 21
Easter Carrot Cheese Log Photo 32
Easter Carrot Cheese Log Photo 43
  1. Chop black olives and green olives in a food processor or a food chopper.
    Easter Carrot Cheese Log Photo 2
  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.
    Easter Carrot Cheese Log Photo 3
  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.
    Easter Carrot Cheese Log Photo 4

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