Saturday, 28 March 2015

Easter Cheese Ball and Veggies

This is a fun way to serve Easter appetizers. I made these last year and they certainly created conversation. Use your favourite cheese ball recipe and simply form it into the shape of a carrot. Serve the cheese with a variety of crackers or tortilla chips and the vegetables with your favourite dip. I provided my cheese ball recipe but any cheese ball recipe would work. Remember to finely grate the cheese  on the outside of the carrot as a large grate would be too big.
This is a recipe submitted by the younger of the two sisters!

Ingredients for Cheese Ball

8 ounces or 250 grams Cream Cheese
¼ cups Sour Cream
1 cup Finely Shredded Cheddar Cheese
¼ cups Shredded Parmesan Cheese
¼ cups Finely Chopped Onion
½ teaspoons Teaspoon Garlic Powder
1 pinch Cayenne Powder
1 teaspoon Lemon Juice
¼ teaspoons Freshly Ground Black Pepper
⅓ cups Dried Cranberries (optional)
Finely grated cheddar cheese to top the carrot (2 1/2 Cups approximately).

Preparation Instructions

1) Place all ingredients in a large bowl. Beat with a hand mixer or stand mixer on medium-low speed until well combined.

2)Put a large piece of plastic wrap on a plate or sheet pan. Scrape the mixture onto the plastic wrap. Cover loosely with the plastic wrap and shape into a carrot using your fingers. Place in the refrigerator to fir about 30 minutes – 1 hour.

3) Unwrap the carrot and carefully place on serving platter. Remove the rest of the wrap. Finely grate cheddar cheese and sprinkle over the carrot. Place parsley at the top of the carrot. Serve with crackers.

Note: this cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.

Veggie Carrot



Dip (Ranch)

Print Recipe: Easter Cheese Ball and Veggies

Lay a large piece of plastic wrap on a plate or sheet pan. Drop the cheese mixture on the wrap. Cover cheese with the wrap loosely. Shape cheese mixture into a shape of a carrot. Think about what size of serving dish you are going to use and this will determine the size of the carrot. Refrigerate for 30-60 minutes. When chilled remove the wrap from one side of the carrot and invert onto a platter.
Sprinkle finely grated cheese over the cream cheese mixture. Top the carrot with parsley.

Slice carrots on a angle so they are long and thin. Arrange on a platter into the shape of a carrot. Top with small pieces of broccoli. Serve with a dip.

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