Easter Carrot Cheese Log

Ingredients

• 1 can sliced black olives , 2.25 ounce
• 2 ounces pimento-stuffed green olives , rinsed and drained
• 2 packages cream cheese , 8 ounce
• 4 ounces finely shredded sharp Cheddar cheese
• 2 teaspoons mild taco seasoning mix
• 10 sprigs fresh parsley , stems cut to 2 inches long
• 2 ounces shredded sharp Cheddar cheese , or as needed

Instructions

1. 1

   Chop black olives and green olives in a food processor or a food chopper.

2. 2

   Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined.

3. 3

   Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire "carrot". Insert parsley sprigs into the top of the "carrot". Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.