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.
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