Name: Easter Carrot Cheese Log
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Sliced black olives, rinsed and drained - 1 (2.25 ounce) can; Pimento-stuffed green olives, rinsed and drained - 2 ounces; Cream cheese, at room temperature - 2 (8 ounce) packages; Finely shredded sharp Cheddar cheese - 4 ounces; Mild taco seasoning mix - 2 teaspoons; Fresh parsley, stems cut to 2 inches long - 10 sprigs; Shredded sharp Cheddar cheese, or as needed - 2 ounces

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.