Easter Carrot Cheese Log

• 2 packages cream cheese 8 ounces each, room temperature
• 4 ounces shredded sharp cheddar cheese finely, yellow
• 2 1/4 ounces ripe olives sliced, rinsed, drained
• 2 ounces pimento stuffed manzanilla olives, rinsed, drained
• 2 teaspoons taco seasoning mix mild
• parsley sprigs fresh, rinsed, stems cut to 2-3" lengths
• crackers
• pita chips
• toast

1. Using a food chopper, mince the ripe olives and manzanilla olives. In a medium bowl, add the cream cheese, cheddar cheese, minced olives and taco seasoning.
2. Using a hand mixer set to low, combine ingredients. Increase speed to medium and mix well to incorporate all ingredients.
3. On a flat serving plate, using a silicone bowl scraper, shape the cheese mixture to form a carrot shape, approximately 2 inches deep.
4. Press shredded cheddar cheese on the top and all sides to cover the carrot-shaped cheese.
5. With a napkin or paper towel, pat dry the parsley then insert the stems into the top of the carrot.
6. Using a damp napkin, remove excess cheese from the plate before serving.
7. Cover with plastic wrap and refrigerate for at least 2 hours.
8. Serve with crackers, pita chips or toast.

cream cheese, cheddar cheese, olives, manzanilla olives, taco, parsley, crackers, pita chips

Taken from www.yummly.com/recipe/Easter-Carrot-Cheese-Log-1654682 (may not work)