This carrot-shaped cheeseball with shredded cheddar and curly parsley is creamy and tasty. Carrot cheese balls with crackers and veggie sticks make a festive Easter appetiser.
– 2 bars (8 oz each) cream cheese softened – 2½ cups finely shredded medium or sharp cheddar cheese (divided) – 1/2 cup thinly sliced green onion – 1/4 cup bacon bits or crumble – 4 teaspoons everything bagel seasoning – 1 teaspoon Worcestershire sauce – 1 bunch fresh curly parsley
Ingredients
In a mixing dish, combine the cream cheese bars that have been softened with one cup of the cheese that has been finely shredded. Stir until everything is incorporated.
The green onion, crumbled bacon, everything bagel spice, and Worcestershire sauce should be added at this point. Combine thoroughly by stirring.
A piece of plastic wrap should be placed on the tabletop, and then the cream cheese mixture should be dropped onto the wrap.
The cream cheese mixture should be shaped and moulded into the shape of a carrot using the additional plastic wrap. The carrot should be wide at the top and narrow at the bottom.
It is recommended that you place the carrot cheeseball in the refrigerator for at least one hour, but it can be stored there for up to twenty-four hours.
Remove the cheeseball from the refrigerator, remove the wrapping, and arrange it on a tray that is intended for serving.
It is recommended that around ten to twelve pieces of the curly parsley stem be inserted into the wide end of the cheeseball, which is represented by the top of the carrot.
The remaining one and a half cups of finely shredded cheese should be pressed over the top and edges of the cheeseball, making sure to cover all of the cream cheese that is exposed.
As an accompaniment to the dish, provide a selection of crackers and/or veggie sticks that have been thoroughly cooled.
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