Easter Carrot Cheese Ball Recipe
This Easter carrot cheese ball is a festive, easy appetizer made with creamy cheese, bacon and cheddar. Shaped like a carrot and garnished with cilantro, it’s perfect for holiday gatherings!
Ingredients
- 16 ounces cream cheese (450 grams, softened)
- 3 cups orange cheddar cheese (shredded, divided)
- ½ cup bacon pieces (60 grams)
- 2 tablespoons classic mustard
- 2 tablespoons fresh cilantro (or to taste (finely chopped))
- celery salt (to taste, see note 1)
- fresh parsley (a bunch, see note 2)
Instructions
- To a medium bowl, add softened cream cheese, 1.5 cups shredded cheddar, bacon pieces, mustard, cilantro and a generous pinch of celery salt. Mix with a spatula until well combined. Taste. Add more salt, if needed.
- Line a small baking sheet/tray or cutting board with plastic wrap and transfer the cheese ball mixture over. Cover with another sheet of plastic wrap and shape into a carrot.
- Refrigerate for 60 minutes to overnight.
- When set, remove the plastic wrap and carefully transfer the cheese ball onto a serving plate/tray/cutting board.
- Stick a good amount of parsley inside the wider part and cover the cheese ball with the remaining shredded cheese. Pat it slightly to help it stick. You can use the back of a knife to make a few indents in the “carrot” to make it look like the real one.
- When ready, serve with crackers, veggies, crostini or anything you like!
- Enjoy!
Notes
- Celery salt can be substituted with just salt and black pepper.
- Parsley, cilantro, dill or carrot greens will all work just great!
- Make ahead: Prepare the night before serving and chill overnight. Then finish off before serving!
Nutrition
Calories: 399 kcal (20%), Carbohydrates: 4 g (1%), Protein: 17 g (34%), Fat: 36 g (55%), Saturated Fat: 21 g (131%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Cholesterol: 110 mg (37%), Sodium: 708 mg (31%), Potassium: 114 mg (3%), Fiber: 0.2 g (1%), Sugar: 2 g (2%), Vitamin A: 1195 IU (24%), Vitamin C: 0.04 mg, Calcium: 357 mg (36%), Iron: 0.2 mg (1%)
Tried this recipe?Let us know how it was!