- Cooking Time:
- Servings: 16
- Preparation Time: 15 min
- 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
- Assorted crackers
- 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.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Breads and Pastry 101
Driscoll's Berry Desserts
MetroCooking DC 2013See More
Carmelized Banana Tart (Land O Lakes)
Betty Crocker Ooey Gooey Pumpkin Caramel Cupcakes
Chinese Chicken WingsSee More