Easter Carrot Cheese Ball
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This Easter Carrot Cheese Ball is the perfect appetizer to serve the entire family for Easter. It is made with just 5 ingredients making it easy to make and serve to a crowd.
Easter Carrot Cheese Ball
One of my favorite foods is cheese, there is just something about that creamy taste and texture which is why I love cheese balls.
For Halloween, we always make our Jack Skellington Cheese Ball that is stuffed with bacon and topped with edible decorations that look like Jack’s face.
And now, we have come up with another fun holiday themed cheese ball for Easter!
I have to say, this isn’t exactly a ball, it’s actually in the shape of a carrot but you get the idea.
If you can throw some ingredients into a bowl and then shape it into a carrot and cover it with cheese, this is for you!
How to Make A Carrot Shaped Cheese Ball
Ingredients:
- Cream cheese, softened
- Sour cream
- Knorr spring vegetable soup mix (0.9oz)
- Shredded Sharp cheddar
- Parsley bunch, cleaned and dried
- Plastic wrap
- Assorted crackers and/or veggies, to serve
How to Make It:
Add cream cheese, sour cream, and soup mix into a medium mixing bowl.
Beat with an electric hand mixer on medium until combined and smooth.
Lay two pieces of plastic wrap side by side, overlapping at the middle.
Using a silicone spatula, scrape out mixture onto the middle of the plastic wrap. With the spatula, begin shaping the mixture into a long, triangular shape.
Pull the plastic wrap around, one side at a time, continuing to shape the “carrot” paying attention that the thickness is the same all around, about 1 inch.
Once you have wrapped the entire thing, place in the refrigerator for an hour to set.
Add cheddar to a shallow dish. Unwrap the mixture and place into the shredded cheese. Use your hands to press the cheese to coat the front, top and sides. (You don’t have to coat the bottom.)
Place onto your serving platter and place back in the refrigerator for 30 minutes, or until ready to serve.
When you’re ready to serve, take a bunch of parsley and gently press into the top of the carrot, in the center, then fan out.
Serve with your favorite crackers and veggies.
Easter Carrot Cheese Ball
Ingredients
- 2 – 8 oz blocks of cream cheese softened
- ½ Cup sour cream
- 1 package Knorr spring vegetable soup mix 0.9oz
- 8 oz package sharp cheddar
- Parsley bunch cleaned and dried
- Plastic wrap
- Assorted crackers and/or veggies to serve
Instructions
- Add cream cheese, sour cream, and soup mix into a medium mixing bowl.
- Beat with an electric hand mixer on medium until combined and smooth.
- Lay two pieces of plastic wrap side by side, overlapping at the middle.
- Using a silicone spatula, scrape out mixture onto the middle of the plastic wrap.
- With the spatula, begin shaping the mixture into a long, triangular shape.
- Pull the plastic wrap around, one side at a time, continuing to shape the “carrot” paying attention that the thickness is the same all around, about 1 inch.
- Once you have wrapped the entire thing, place in the refrigerator for an hour to set.
- Add cheddar to a shallow dish.
- Unwrap the mixture and place into the shredded cheese.
- Use your hands to press the cheese to coat the front, top and sides. (You don’t have to coat the bottom.)
- Place onto your serving platter and place back in the refrigerator for 30 minutes, or until ready to serve.
- When you’re ready to serve, take a bunch of parsley and gently press into the top of the carrot, in the center, then fan out.
- Serve with your favorite crackers and veggies.
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
