RecipeMaster
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.
Submitted by Montillo Italian Foods
Prep Time: 15 mins
Cook Time:
Total Time: 2 hrs 15 mins
Servings: 12
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
Directions
Step 1
Use a food processor or chopper to mince the green and black olives.
Step 2
In a mixing bowl, combine the cream cheese, 4 ounces of Cheddar, the prepared olives, and taco spice. Use an electric mixer on a low setting to incorporate, then switch to medium speed until the ingredients are thoroughly blended.
Step 3
Move the cheese blend onto a flat platter. Utilize a silicone spatula to form the mixture into a carrot outline that is 2 inches thick. Coat the surface of the "carrot" with 2 ounces of shredded Cheddar. Stick parsley stems into the thicker end to represent the carrot tops. Use a moist cloth to wipe away any stray bits from the platter. Wrap with plastic and chill for a minimum of two hours.