No carrots are in it, but this eye-catching appetizer was a big hit this Easter (2015). Not too salty and not too spicy... just right! And for me the hostess, it was quick and easy to make - an extra bonus! Serve with crackers, pita chips, or toast. Create your own shape to accent your next holiday or special occasion table.
Ingredients
- black olives: 1 can (2.25 ounce can, drained, sliced)
- ounces pimento-stuffed green olives: 2 piece (drained)
- cream cheese, at room temperature: 2 packages (8 ounce packages)
- ounces finely shredded sharp Cheddar cheese: 4 piece
- mild taco seasoning mix: 2 tsp
- sprigs fresh parsley, stems cut to 2 inches long: 10 piece
- ounces shredded sharp Cheddar cheese: 2 piece (or as needed)
Metric Conversion
Stages of cooking
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Chop black olives and green olives in a food processor or a food chopper.
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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.
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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.
