Easter Bonnet Cheese Spread

• 12 ounces cream cheese, softened
• 1/3 cup Land O Lakes Butter, softened
• 8 ounces (2 cups) shredded mozzarella cheese
• 1 (8-ounce) can crushed pineapple, well-drained
• 3 tablespoons finely chopped red bell pepper
• 1 teaspoon finely chopped fresh garlic
• 1/4 cup sliced green onions
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• Ribbon: Carrot peels
• Edible flowers, such as pansies
• Basil leaves or parsley, if desired
• Crackers
• Assorted cut-up vegetables

1. Combine cream cheese and butter in bowl; beat at medium speed until creamy.
2. Reserve 1/2 cup.
3. Cover with plastic food wrap; refrigerate.
4. Add all remaining cheese mixture ingredients to remaining cream cheese mixture in bowl.
5. Beat at medium speed until well mixed.
6. Form crown for hat by lining (11-ounce) custard cup with plastic food wrap, extending over edges.
7. Firmly press 1 1/4 cups cheese mixture into lined cup; cover with plastic food wrap.
8. Create hat brim by placing remaining cheese mixture onto serving plate.
9. Shape into 9-inch round; cover with plastic food wrap.
10. Refrigerate crown and brim at least 2 hours or until firm.
11. Remove cheese mixture from refrigerator 1 hour before using.
12. Remove plastic wrap from crown and brim; invert crown onto center of hat brim.
13. Peel off plastic wrap.
14. Re-shape with hands, if necessary.
15. Frost hat with reserved cream cheese mixture.
16. Use carrot peels for ribbon.
17. Garnish with edible flowers and basil leaves, if desired.
18. Cover; refrigerate until ready to serve.
19. Remove from refrigerator 15 minutes before serving.
20. Serve with crackers and cut-up vegetables.

cream cheese, butter, mozzarella cheese, pineapple, red bell pepper, fresh garlic, green onions, fresh basil, salt, carrot, flowers, basil, crackers, vegetables

Taken from www.landolakes.com/recipe/3109/easter-bonnet-cheese-spread (may not work)