How to Make Easter Carrot Cheese Log - A Step-by-Step Guide

Spring is here, and that means Easter is just around the corner. With the arrival of Easter, we begin to think about the traditional recipes that we can enjoy with family and friends. One dish that is a must-have for many is the Easter Carrot Cheese Log. This delicious and easy-to-make appetizer is perfect for any Easter gathering, and it is sure to be a hit with everyone who tries it.

The Easter Carrot Cheese Log is a delightful dish that combines the creamy goodness of cheese with th...

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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

Information

  • Prep Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 12
  • Yield: 12 servings

  • 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.
  • Nutrition

    208 cal.

    • Total Fat: 19g
    • Saturated Fat: 11g
    • Cholesterol: 56mg
    • Sodium: 390mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 7g
    • Vitamin C: 32mg
    • Calcium: 171mg
    • Iron: 2mg
    • Potassium: 191mg