Ingredients for - Easter Carrot Cheese Log

1. Sliced black olives, rinsed and drained 1 (2.25 ounce) can
2. Pimento-stuffed green olives, rinsed and drained 2 ounces
3. Cream cheese, at room temperature 2 (8 ounce) packages
4. Finely shredded sharp Cheddar cheese 4 ounces
5. Mild taco seasoning mix 2 teaspoons
6. Fresh parsley, stems cut to 2 inches long 10 sprigs
7. Shredded sharp Cheddar cheese, or as needed 2 ounces

How to cook deliciously - Easter Carrot Cheese Log

1 . Stage

Chop black olives and green olives in a food processor or a food chopper.

2 . Stage

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.

3 . Stage

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.