A cream cheese-based dip is formed into a carrot shape and topped with Cheddar cheese is a fun Easter appetizer to serve with crackers.
Preparation Time
15 mins
Total Time
15 mins
Calories
208 Calories
Recipe Instructions
Step 1
Chop black olives and green olives in a food processor or a food chopper.
Step 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.
Step 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.
Ingredients
2 (8 ounce) packages cream cheese, at room temperature
1 (2.25 ounce) can sliced black olives, rinsed and drained
2 ounces pimento-stuffed green olives, rinsed and drained
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
