Cheddar Cheese Carrot
1 package (3 ounces) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
1/2 cup finely shredded carrot
1/2 cup finely chopped peanuts
2 tablespoons finely chopped onion
1/4 teaspoon dill weed
Fresh parsley springs
In a small bowl, beat cream cheese and cheddar cheese for 1 minute. Add the carrot, peanuts, onion and dill; mix well.
On a serving platter, shape mixture into an 8-in. log, tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving.
Place parsley at wide end for carrot top. Serve with crackers. Yield: 2 cups.