Easter Carrot Cheese Log

Name: Easter Carrot Cheese Log
Total time: 15 min
Yield: 12 Servings
Ingredients: 2 (8 ounce) packages cream cheese, at room temperature; 4 ounces finely shredded sharp Cheddar cheese; 2 ounces shredded sharp Cheddar cheese, or as needed; 1 (2.25 ounce) can sliced black olives, rinsed and drained; 2 ounces pimento-stuffed green olives, rinsed and drained; 2 teaspoons mild taco seasoning mix; 10 sprigs fresh parsley, stems cut to 2 inches long

Cost $12, save $8

Source: Recommended by CookPal

15 Min
12 Servings
$12

Easter Carrot Cheese Log

Cost $12, save $8

Source: Recommended by CookPal

15 Min
12 Servings
$12

INGREDIENTS

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

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.

NUTRIENTS

Per 1 serving

🔥

208

Calories

7
Protein
3
Carbs
19
Fats

💡 Serve with crackers, pita chips, or toast for added texture.To enhance presentation, refrigerate overnight for easier shaping and firmer consistency.Use fresh parsley for vibrant color and flavor.