Easter Carrot Cheese Log

Name: Easter Carrot Cheese Log
Total time: 135
Yield: 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

Recipe by Montillo Italian Foods from allrecipes.com

Dinner,Appetizer 2 Hr. 15 Mins.

Ingredients

12 servings

•

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

Instructions

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.